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Add a photoServings: 6
Ingredients
- 3 lb Venison, Minced Fine, Neck or possibly Shoulder Cuts
- 1 med Onion, Minced
- 4 x Cloves Garlic, Crushed Salt
- 1/4 c. Gebhardts Chili Pwdr
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Cumin, Grnd
- 12 ounce Beer, (not lite)
- 1/2 c. Beef Broth
- 1 Tbsp. Oregano
- 2 Tbsp. Masa Harina
- 1 tsp Coriander, Grnd
- 1/4 c. Hot Water
Directions
- Saute/fry the meat in the oil till very lightly browned. Add in the onion and garlic. Saute/fry till the onion is tender but not browned. Add in the chili pwdr, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 min. Add in the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, till the meat is tender (45-60 min). Dissolve the masa harina in the hot water. Add in to the chili. Continue to simmer, stirring frequently, for 30 min. Remove from the heat. Cover. Let sit for at least 6 hrs. Reheat. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 98 | 29% |
| Total Fat 11.02g | 14% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 71mg | 3% |
| Potassium 94mg | 3% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.76g | 1% |
| Protein 50.03g | 80% |
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