| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Venison, Chopped Fine, Neck or Shoulder Cuts |
| 1 |
md |
Onion, Chopped |
| 4 |
|
Cloves Garlic, Crushed |
|
|
Salt |
| 1/4 |
c |
Gebhardts Chili Powder |
| 2 |
tb |
Olive Oil |
| 1 |
tb |
Cumin, Ground |
| 12 |
oz |
Beer (not lite) |
| 1/2 |
c |
Beef Broth |
| 1 |
tb |
Oregano |
| 2 |
tb |
Masa Harina |
| 1 |
ts |
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 EAT-L Digest by Joel
Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 5, 1997
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