Venison Chili Cheese Fries

2 Tablespoon Vegetable oil
2 Cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
2 Pound Ground venison
1 Tablespoon Ghili powder
2 Teaspoon Ground cumin
Crushed red pepper; to taste
2 Teaspoon Dried oregano
2 Tablespoon Chopped garlic
3 Cup Crushed tomatoes
1/2 Cup Tomato paste
3 Cup Beef stock
2 Tablespoon Masa flour
1-1/2 Pound Shoestring potatoes
1/2 Pound Grated Cheddar cheese
1/2 Pound Grated Monterey Jack cheese
1 Cup Sour cream
1/2 Cup Pickled jalapenos

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