Place the meat in a large stainless or cast iron pot, depending on your cooking surface, and throw in the garlic

Cook over med heat until browned. Drain off excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.

Stir together well, cover, and reduce heat to low. Simmer for 1 hr stirring occasionally. If the mixture gets overly dry, add 1/2 cup of water at a time as needed.

After an hour, place the masa harina in a small bowl and add 1/2 cup of water and mix with a fork. Dump it in the chili and mix well then give a taste to adjust seasoning. You can add more paste if to loose and some water if to thick

Just add the beans and simmer for another 10 mins then just pick your preferred garnish

CHEFS NOTE: venison is a leaner meat than beef, I take a little veni or beef fat and food process it to as close to liquid as possible so it renders into the chili, just a very little before the hour simmer