"Shiner Texas Deer Chili"
Marinate meat for 1 day in a amber bock. I use Shiner Bock.
1/2 cup olive oil
1 pound venison sirloin cut in 1/2″ cubes
1 pound ground beef
3 large yellow onions
4 big boy tomatoes
1 cup green pepper
4 cloves garlic
3 Ancho chile pepper seeded boiled and scrape pulp to use
1/3 cup masa harina (Corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans chopped tomatoes
3 cups beef broth
2 cups canned beans rinsed
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, garlic, tomatoes and ancho chile pulp in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.
