4-Star Venison Chili

8 hours Prep: 10 minutes Cook: 2 hours

167 calories per serving view nutrition facts

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	pounds	venison	chopped
1	each	onion
4	cloves	garlic	peeled and minced
1	x	salt
1/4	cup	chili powder
2	tablespoons	olive oil
1	tablespoon	cumin
1	can	beer
1/2	cup	water
1	tablespoon	mexican oregano
2	tablespoons	masa flour
1	teaspoon	coriander	ground

Directions

Saute the meat in the oil until about 1/2 hour browned.

Add onions and garlic and sauté 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 168g

Amount per Serving

Calories 167 29% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 3mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 25.0g	50%

Vitamin A	0%		Vitamin C	3%
Calcium	2%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to potatoes cheese

Last Recipes Viewed

Recipe Bite

Peel Out

by Mark R. Vogel

Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...

Member Review

"The Best" Brownies

These brownies truley are the best i have ever tasted! Thankyou who ever made this recipe!!!!!! I sugest you make these in a square container .....not a round one!!!

Reviewed by Chelly