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Old 10-09-2005, 07:46 AM   #1
Assistant Cook
Join Date: Aug 2005
Posts: 32
Tried something different.

I had never used masa harina in my chili before. I made venison chili last night for a church dinner today. What I did was mix the masa right into the raw venison, and fried it in olive oil. I figured the masa would thicken the chili while it cooked. It seems to have worked great, and now I have that distinctive corn aroma that my chili was missing.

In case anyone is interested, here's how I make last night's chili.

Onion and bell peppers browned in olive oil.
3 lbs masa infused ground venison, browned in olive oil.
2 cans diced tomatoes
2 cans mushrooms /w/ liquid
1 can corn /w/ liquid (I don't like beans)
1 can stock (I prefer beef but I only had chicken)
1 pint homemade chipoltle lime salsa.
worcestershire sauce (I would drink this stuff if I could)
1/2 oz bakers chocolate
lime juice
Chili powder
garlic (fresh and dried)
I let a whole habanero cook in the chili until I thought it was hot enough.


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Old 10-09-2005, 01:57 PM   #2
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Location: North Carolina
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Masa is a great way to thicken chili! I bet it was great. It's almost chili weather here - ......almost.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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