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Title: Wesley & Kathy's World-Famous Killer 4-Star V
Categories: Main
Yield: 6 Servings

3lbFinely chopped venison *
1 Medium onion
4 Cloves garlic
  Salt to taste
1/4c(or more) Chili powder
2tbOlive oil
1tbCumin
1cnTexas beer
1/2cWater or beef broth
1tbMexican oregano
2tbMasa or corn meal **
1tsGround 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.

~-From the Kowboy Kitchen of Wesley Pitts

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