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MSGID: 35209.fidonet_cooking@1:105/500 2d9b630f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: World Famous Killer 4 Star Venison Chili
 Categories: Chili, Venison
      Yield: 6 Servings
 
      3 lb Venison; finely chopped,
           - cut from the neck or
           - shoulder is preferred
      1 md Onion
      4 cl Garlic
           Salt; to taste
    1/4 c  Chili powder; or more
      2 tb Olive oil
      1 tb Cumin
     12 oz Can Texas beer
    1/2 c  Water or beef broth
      1 tb Mexican oregano
      2 tb Masa or corn meal;
           - dissolved in:
    1/4 c  Water
      1 ts Ground coriander
 
  Saute the meat in the oil until about half 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 to 5 minutes.
  Do not allow to burn. Add beer and water or broth and simmer,
  stirring frequently until meat is tender, about 45 minutes to 1 hour.
  When meat is tender, stir in masa. Simmer, stirring frequently, and
  additional 30 minutes or so. If possible, allow chili to cool and sit
  for at least 6 hours before reheating and serving.
  
  Recipe by Wesley & Kathy Pitts
 
MMMMM
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