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
Cumin
oregano
garlic (fresh and dried)
salt/pepper
I let a whole habanero cook in the chili until I thought it was hot enough.
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
Cumin
oregano
garlic (fresh and dried)
salt/pepper
I let a whole habanero cook in the chili until I thought it was hot enough.
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