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Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chill
Categories: Game, Chilli, Stews, Beer, Chilies
Yield: 6 Servings

3 lb Fine chopped venison *
1 md Onion
4 cl Garlic
Salt
1/4 c (or more) Chilli spice
2 tb Olive oil
1 tb Cumin
12 oz Beer; NOT light beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder.

** Dissolve masa in about 1/4 c water (UDD notes that
you can omit this and substitute arrowroot or corn
starch).

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 chilli spice, 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 chilli to cool and sit
for at least 6 hours before re-heating and serving.

Contributed by Wesley Pitts

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Pork can take a rutabaga and turn it into food!
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