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1
Soak the beans overnight.
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2
In the morning, pick out any bad ones and any stones.
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3
Wash the beans and place them in a large pot filled with water.
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4
Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water.
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5
Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender.
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6
Discard the spices.
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7
Drain the beans well and set aside while you make the chili.
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8
Add the salt.
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9
Place the chiles in a large heatproof bowl and cover with boiling water.
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10
Let stand 30 minutes, until soft; then seed and stem them.
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11
In a food processor or blender, puree the chiles with 1 cup water until smooth.
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12
Set aside.
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13
In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft.
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14
Set aside.
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15
In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil.
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16
Drain the excess fat.
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17
Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water.
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18
Add the tomatoes, smashing each in the palm of your hand before adding it to the pot.
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19
Add the chile puree, stir and bring to a boil.
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20
Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours.
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21
Remove from the heat.
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22
Add the masa harina mixture, stirring to thicken the chili.
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23
Return the chili to the heat and cook 7 more minutes.
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24
Serve in deep bowls atop a bed of snowcap beans.
