In a large pot, brown the cubed venison in bacon grease over medium-high heat.

Add chopped jalapenos, green bell pepper, and minced garlic to the pot.

Saute until the onions start to become transparent.

In another pot, bring beer and whiskey to a boil.

Add the browned meat, soy sauce, cumin (reserving 1 tablespoon), sauteed vegetables, and seasonings (except salt) to the boiling mixture.

Boil for 5-7 minutes.

Reduce the heat to medium and add the stewed tomatoes and tomato sauce.

Stir occasionally and continue cooking for 30 minutes.

Reduce heat to simmer, add whole jalapenos, masa harina, and salt.

Cook for an additional hour, stirring occasionally.

Serve hot and enjoy the spicy venison chili delight!