| 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 |
tb |
Olive oil |
| 1 |
tb |
Cumin |
| 1 |
cn |
Texas beer |
| 1/2 |
c |
Water or beef broth |
| 1 |
tb |
Mexican oregano |
| 2 |
tb |
Masa or corn meal ** |
| 1 |
ts |
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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