2 lbs. venison, cubed or ground
4 garlic cloves, coarsely chopped
4 lg. tomatoes, coarsely chopped
2 med. onions, coarsely chopped
2 c. water
2 tbsp. chili powder
1/2 tbsp. ground cumin
2 tbsp. molasses
1 c. red wine
2 tbsp. jalapeno peppers, chopped and deseeded (may adjust to make more or less spicy)
1/2 med. green bell pepper, coarsely chopped
4 tbsp. cooking oil
1 tbsp. sweet basil
1/2 tbsp. black pepper, coarsely ground
1 tsp. salt

In a large pot, saute venison in hot oil until slightly browned. Add garlic, onion, and bell pepper; continue to saute until onion is translucent. Add water, tomatoes, jalapeno pepper, chili powder, cumin, molasses, salt, pepper, and basil; simmer for at least 2 hours. 30 minutes before serving, add red wine.