HOWARD L. PUCKETT
Yield
8 servings (serving size: 1 cup chili and 1 tablespoon cilantro)

How to Make It

Step 1

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.

Step 2

Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.

Ratings & Reviews

Belladonna714's Review

Belladonna714
November 07, 2010
I did not care for this recipe and would not make it again. However, I made this at the same time as making a batch of Venison, sauage, and black bean chili, (also CL)and that recipe was so good that I think this one just couldnt stand up to the flavors that the other recipe provided. I would recommend trying the other recipe and skip this one!