No Bean Chili

Ingredients

• 2 tbsp olive oil
• 2 lb ground venison
• 1 can (10 oz) diced tomatoes with green chilies, such as Rotel
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 small white onion, diced
• 2 tbsp chili powder
• 1 tbsp Worcestershire sauce
• 2 tsp ground cumin
• 1½ tsp minced garlic (about 3 cloves)
• 1 tsp brown sugar
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1 tsp seasoned salt
• ½ tsp cayenne pepper (optional, for more heat)
• 1 tbsp masa harina
• ½ cup warm water, for the masa slurry

Directions

1. Heat the olive oil in a large skillet over medium-high. Add the venison and brown it fully, breaking it up as it goes, about 7 to 10 minutes. Drain the excess fat if you need to.
2. Move the browned meat to the slow cooker. Stir in everything else except the masa and its water.
3. Cover and cook 3 to 4 hours on High, or 6 to 8 hours on Low.
4. Whisk the masa harina into the warm water to make a slurry, stir it into the chili, and let it go another 20 to 30 minutes to thicken.

Notes

• Made for Frito pies and chili dogs.