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1
Preheat the fryer.
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2
In a large saucepan, heat the vegetable oil.
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3
When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.
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4
Season with salt and cayenne.
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5
Stir in the venison , chili powder, cumin, crushed red pepper, and oregano.
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6
Brown the meat for 5 to 6 minutes.
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7
Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock.
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8
Bring the liquid up to a boil and reduce to a simmer.
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9
Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender.
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10
Skim off the fat occasionally.
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11
Mix the masa and remaining stock together.
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12
Slowly stir in the masa slurry and continue to cook for 30 minutes.
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13
Reseason with salt and cayenne.
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14
Fry the shoestring potatoes in batches until golden brown, about 3 to 4 minutes.
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15
Remove the shoestrings from the oil and drain on a paper-lined plate.
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16
Season the fries with salt and pepper.
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17
Cover the bottom of a large, glass rectangular pan with the shoestrings.
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18
Sprinkle 3 cups of the two cheeses over the fries.
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19
Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts.
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20
Remove the pan from the oven and spoon the chili over the top of the fries.
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21
Garnish with the remaining cheese, sour cream and jalapenos
