4-Star Venison Chili
Submitted by mnspenner
Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.
YIELD
12 servingsPREP
10 minCOOK
2 hrsREADY
8 hrsVenison makes chili that’s leaner and gamier than beef, with flavor that only gets better after resting.
Brown the meat in oil, bloom chili powder, coriander, and cumin until fragrant, then simmer in beer and broth until fork-tender.
Masa flour (corn flour used in tortillas) thickens it the traditional way, creating silky body instead of pasty flour texture.
Let it cool and sit at least six hours before reheating, so all those spices marry properly.
Chef Tips
- Don’t rush the browning: venison needs proper searing to develop rich color and flavor
- Bloom spices in the hot oil for 4-5 minutes to release essential oils, but watch closely to prevent burning
- Masa flour dissolved in liquid creates authentic silky chili texture without gumminess
Ingredients
Directions
Sauté the meat in the oil until about ½ 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 to 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.
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