|
Wes & Kathy’s Killer 4-Star Venison Chili No.
3538 Yields 6 Servings
3 Lb Venison, Chopped Fine, 12 oz Beer (not lite)
Neck or Shoulder Cuts 1/2 Cup Beef Broth 1 Medium Onion, Chopped 1 Tbls Oregano
4 Cloves Garlic, Crushed 2 Tbls Masa Harina
- Salt 1 tsp Coriander, Ground 1/4 Cup Gebhardts Chili Powder 1/4 Cup Warm Water
2 Tbls Olive Oil
1 Tbls Cumin, Ground
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.
~~~ Wesley & Kathy Pitts
|
