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4-Star Venison Chili

 

78

Yield

12

servings

Prep

10

min

Cook

2

hrs

Ready

8

hrs

Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

3 pounds venison
chopped
1 each onions
4 cloves garlic
peeled and minced
1 x salt
*
¼ cup chili powder
*
2 tablespoons olive oil
1 tablespoon cumin
1 can beer
½ cup water
1 tablespoon mexican oregano
*
2 tablespoons masa flour
*
1 teaspoon coriander
ground

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 16729% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 50g
Vitamin A 0% Vitamin C 3%
Calcium 2% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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