Wesley And Kathy’s World-famous Killer 4-star Venison Chi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main dish | 6 | Servings |
INGREDIENTS
| 3 | lb | Finely chopped venison * |
| 1 | Medium onion | |
| 4 | Cloves garlic | |
| Salt to taste | ||
| 1/4 | c | or more Chili powder |
| 2 | T | Olive oil |
| 1 | T | Cumin |
| 1 | Texas beer | |
| 1/2 | c | Water or beef broth |
| 1 | T | Mexican oregano |
| 2 | T | Masa or corn meal ** |
| 1 | t | Ground coriander |
INSTRUCTIONS
Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. Contributed by Wesley Pitts
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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 41mg
Sodium: 184.3mg
Potassium: 172.9mg
Carbohydrates: 6.7g
Fiber: 2.5g
Sugar: 1.4g
Protein: 50.2g