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San Antonio Venison and Corn Chili




Source of Recipe


from Stews, Bogs & Burgoos, by James Villas


List of Ingredients




6 tablespoons peanut oil
2 large onions, chopped
2 garlic cloves, minced
2 pounds boneless venison (preferably shoulder), trimmed of excess fat and cut into small dice
3 tablespoons chili powder
1 tablespoon cumin seeds
1/2 teaspoon ground coriander
1 tablespoon salt
Tabasco sauce to taste
Three 12-ounce bottles of beer (Mexican is suggested)
One 10-ounce package frozen corn kernels

Recipe



1. In large heavy pot, heat oil over moderate heat, then add onions and garlic and stir until softened, about 2 minutes. 2. Add venison and stir until slightly browned with onions. 3. Add chili powder, cumin seeds, coriander, salt, and Tabasco and stir for 1 minute. 4. Add beer, stir, bring to a low simmer, cover, and cook for 2 hours. 5. Add corn, return to a simmer, cover, and cook until the chili is the desired consistency, about 30 minutes longer.