3 pounds venison, finely chopped
1 medium onion, chopped
4 cloves garlic, chopped
salt, to taste
1/4 cup chili powder, or more
2 tablespoons olive oil
1 tablespoon cumin
1 can beer
1/2 cup beef stock, or water
1 tablespoon Mexican oregano
2 tablespoons masa flour, dissolved in 1/4 cup water
1 teaspoon coriander, ground
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.