Title: Wes and Kathy's Killer 4-Star Venison Chili
Categories: None
Yield: 6 Servings

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

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 on Jul 5, 1997