Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Finely chopped venison * 1 tb Cumin
1 ea Medium onion 1 cn Texas beer
4 ea Cloves garlic 1/2 c Water or beef broth
1 x Salt to taste 1 tb Mexican oregano
1/4 c (or more) Chili powder 2 tb Masa or corn meal **
2 tb Olive oil 1 ts Ground coriander

* Venison should be cut from the neck or shoulder

** Dissolve masa in about 1/4 c water

Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 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. Submitted By WESLEY PITTS On 10-20-94

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