Adjust the heat to your preference. We like it hot!

• 3 tablespoons Canola Oil
• 3 pounds ground Venison
• 1 pound ground Beef or Pork
• 1 medium Onion, diced
• 2 cups Water
•  3 tablespoons ground Red Cayenne Pepper
• 2 Jalapeno Peppers, seeded and sliced
• 5 cloves Garlic, peeled and pressed
• 1 tablespoon ground Cumin
• 1 tablespoon Oregano
• 1 tablespoon Sea Salt or Kosher
• 1 teaspoon Black Pepper
• Dash of dried ground Habanero powder
• 2 tablespoons Masa Harina

Heat the oil in a large skillet. Brown venison and meat. Remove meat and saute onion until tender. Drain any oil.  In a large soup pot, put in the meat, onion, cayenne powder, half of the sliced jalapeno and enough water to make a stew consistency. Bring to boil. Then reduce to simmer. Simmer for an hour.  Add the remaining ingredients and 1 tablespoon masa flour to thicken. Simmer for an additional 30 minutes. Adjust seasonings to taste. Serve with cornbread.