2 strips bacon
2 lbs. venison or beef chunk, diced
2 (12 oz.) cans Coors beer
2 tbsp. chili powder
1 tbsp. dried oregano, crushed
1 tbsp. ground cumin
1/2 tsp. cayenne pepper
2 tsp. Worcestershire sauce
1 tbsp. cornmeal or Masa Harina
Cooked pinto beans

In large saucepan, cook bacon until crisp; drain, reserving drippings in pan. Crumble bacon; set aside. In drippings brown meat. Add next 6 ingredients and one teaspoon salt. Bring to boil; reduce heat. Simmer, covered, for 45 minutes.

Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer covered, 15 minutes. Serve with beans. Makes 8 servings.