Wesley & Kathy's World-Famous Killer 4-Star V
Submitted by benv
Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
8 hrsNow this right here is Texas chili the way it’s supposed to be done: no beans, no tomatoes, no apologies.
Three pounds of hand-chopped venison shoulder get seared in olive oil, then slow-simmered with a full can of Texas beer, a generous pour of chili powder, cumin, coriander, and Mexican oregano until the meat is fall-apart tender.
Masa flour stirred in at the end gives the pot that signature velvety body that coats the back of a spoon.
The real secret? Let it cool and sit for at least six hours before reheating. That overnight rest lets the flavors meld into something downright legendary.
Pro Tips
- Cut the venison from the neck or shoulder for the best texture. Loin is too lean and dries out during the long simmer.
- Chop the meat by hand rather than grinding it. You want rustic chunks, not a smooth paste.
- Don’t let the spices burn when you toast them. Keep stirring for those 4 to 5 minutes and lower the heat if they start smoking.
- This chili always tastes better the next day. Make it ahead if you can, then reheat low and slow.
Ingredients
Directions
Venison should be cut from the neck or shoulder.
Dissolve masa in about ¼ cup water.
Sauté the meat in the oil until about ½ 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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