MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Huntsman's Chili
Categories: Chili, Venison, Chilies, Fruit, Vegetables
     Yield: 6 servings

     2 tb Vegetable oil
 1 1/2 lb Venison; cut into
   1/2    inch cubes
     2 md Onions; cut into 1/2"
          - pieces
     2 md Carrots; peeled and cut
          - into 1/2" pieces
     2 sm Parsnips; peeled and cut
          - into 1/2" pieces
   1/4 c  Currants or raisins
     4 cl Garlic; minced
     3 tb Chili powder
     2 tb All-purpose flour
   1/2 ts Salt
   1/2 ts Ground cumin
   1/4 ts Ground red pepper
    15 oz cn Dark red kidney beans;
          - rinsed and drained
    14 cn Diced tomatoes
     1 cn Beer or
 1 1/2 c  Beef broth
     1 c  Water
          Fresh cilantro sprigs

 In a 4-quart pot heat oil. Add half of the venison; cook with
 onion until browned. Add remaining venison, carrots, parsnips,
 currants or raisins, and garlic. Cook for 5 minutes; stir in chili
 powder, flour, salt, cumin and red pepper. Add drained beans,
 undrained tomatoes, beer or broth and water.

 Bring to boiling; reduce heat. Simmer, covered, for 1 hour,
 stirring often. To serve, ladle into bowls and top with cilantro.

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