Wes & Kathy's Killer 4-Star Venison Chili
Yield
6 servingsPrep
30 minCook
30 minReady
7 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Lb |
venison
fine, chopped, neck or shoulder cuts |
*
|
| 12 | ounces |
beer
not light |
|
| ½ | cup |
beef stock
|
|
| 1 | medium |
onions
chopped |
|
| 1 | Tbls |
oregano
|
*
|
| 4 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
masa harina
|
* |
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
coriander
ground |
|
| ¼ | cup |
chili powder
|
*
|
| ¼ | cup |
water
warm |
|
| 2 | Tbls |
olive oil
|
*
|
| 1 | Tbls |
cumin
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Lb |
venison
fine, chopped, neck or shoulder cuts |
*
|
| 346.8 | ml/g |
beer
not light |
|
| 118 | ml |
beef stock
|
|
| 1 | medium |
onions
chopped |
|
| 1 | Tbls |
oregano
|
*
|
| 4 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
masa harina
|
* |
| 1 | x |
salt
|
*
|
| 5 | ml |
coriander
ground |
|
| 59 | ml |
chili powder
|
*
|
| 59 | ml |
water
warm |
|
| 2 | Tbls |
olive oil
|
*
|
| 1 | Tbls |
cumin
ground |
*
|
Directions
Sauté the meat in the oil until very lightly browned.
Add the onion and garlic.
Sauté until the onion is tender but not browned.
Add the chili powder, coriander and cumin.
Cook over medium heat, stirring frequently, 4 to 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.
