| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Venison, Chopped Fine Neck |
|
|
or Shoulder Cuts |
| 1 |
|
Onion, Chopped |
| 4 |
|
Cloves Garlic, Crushed |
|
|
Salt |
| 1/4 |
c |
Gebhardts Chili Powder |
| 2 |
T |
Olive Oil |
| 1 |
T |
Cumin, Ground |
| 12 |
oz |
Beer, not lite |
| 1/2 |
c |
Beef Broth |
| 1 |
T |
Oregano |
| 2 |
T |
Masa Harina |
| 1 |
t |
Coriander, Ground |
| 1/4 |
c |
Warm Water |
INSTRUCTIONS
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@keyway.net> on Dec 22, 1997
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