Good Ol’ Texan Chili
INGREDIENTS
3 – 3 ½ lbs. lean venison, elk or beef (coarsely ground)
5 cups water
1 can Pearl or Lone Star beer
2 tablespoons ground cumin
1 tablespoon oregano
2 tablespoons tomato paste
2 medium cloves of garlic, crushed
1 large onion, chopped
Salt to taste
6 – 9 red chili pods
3 cups water
2 tablespoons jalapeño juice (to taste)
1 tablespoon Masa Harina
DIRECTIONS
In a large stew pot, brown meat and add 2 cups of water. Drink half of the beer and add the remaining 6 ounces to the meat. Summer until the meat is tender (light grey in color). Add tomato paste; then add spices, garlic, onion and salt. Remove stems and seeds from chili pods and boil in covered sauce pan with 3 cups of water for 15 minutes. Move peppers and water to blender and blend into a thick sauce. Add sauce to meat and simmer 2 hours. If chili needs thickening, add up to 1 tablespoon of Masa Harina (corn flour). This will give a unique Mexican flavor. For low calories, use very lean meat. If desire hotter chili, add cayenne pepper or jalapeño juice.
Optional: add cheddar cheese, chopped onions, fresh jalapeños and/or Fritos on top after serving.
