2 pounds venison, cut in 1" cubes
(beef may be substituted)
1/3 Tablespoons flour
1/4 cup olive oil
p pound sweet butter
2 cups chopped onion
2 cups chopped green pepper
1 Tablespoon minced garlic
1 cup orange juice
2½ Tablespoons chili powder
1/2 Tablespoon ground cumin
3 16-ounce cans stewed tomatoes, puréed in food processor
3 cups cooked 7-bean mix
1/2 to 1 cup Thai chili pepper sauce

In a heavy 4-quart stockpot, heat olive oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in stockpot and sauté onion, garlic and green pepper for 6 to 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Add chili powder, cumin and tomatoes and simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. If chili gets too thick, add additional orange juice. Stir in H cup Thai chili pepper sauce. Adjust seasoning with salt and additional Thai chili pepper sauce. Serve with steamed rice and crusty French bread.

Serves six to eight generously.