Recipe - Killer 4-Star Venison Chili No 3538

3 pound Venison; Chopped Fine, Neck
or Shoulder Cuts
1 md Onion; Chopped
4 Cloves Garlic; Crushed
Salt
One fourth cup Gebhardts Chili Powder
2 tablespoon Olive Oil
1 tablespoon Cumin; Ground
12 ounce Beer; (not lite)
One half cup Beef Broth
1 tablespoon Oregano
2 tablespoon Masa Harina
1 teaspoon Coriander; Ground
One fourth cup Warm Water

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,
45 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook,
stirring frequently, until the meat is tender (4560 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 recipeludigest Volume 01 Number 394 by "Diane. Geary"
diane@keyway.net on Dec 22, 1997