4-Star Venison Chili
peeled and minced
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.