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| 3 x ca. 450 g | Finely chopped venison * |
| 1 | onion medium |
| 4 | cloves garlic |
| | salt |
| 1/4 Tasse | (or more) Chili powder |
| 2 Esslöffel | olive oil |
| 1 Esslöffel | cumin |
| 1 Dose | Texas beer |
| 1/2 Tasse | Water or beef broth |
| 1 Esslöffel | Mexican oregano |
| 2 Esslöffel | Masa or corn meal ** |
| 1 Teelöffel | coriander ground |
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* 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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