TZUTC: -0800   
   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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