Killer 4-star venison chili no 3538

Yield: 6 Servings

Measure Ingredient
3 pounds Venison; Chopped Fine, Neck or Shoulder Cuts
1 medium Onion; Chopped
4 Cloves Garlic; Crushed
Salt
¼ cup Gebhardts Chili Powder
2 tablespoons Olive Oil
1 tablespoon Cumin; Ground
12 ounces Beer; (not lite)
½ cup Beef Broth
1 tablespoon Oregano
2 tablespoons Masa Harina
1 teaspoon Coriander; Ground
¼ cup Warm Water

Saute the meat in the oil until very lightly browned. Add the onion and garlic. Saute until the onion is tender but not browned. Add the chili powder, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, until the meat is tender (45-60 minutes). Dissolve the masa harina in the warm water. Add to the chili. Continue to simmer, stirring frequently, for 30 minutes. Remove from the heat. Cover. Let sit for at least 6 hours. Reheat. Serve hot.

Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary" <diane@...> on Dec 22, 1997

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