Caldos
Soups & Stews

San Antionio Venison and Corn Chili

6 tablespoons peanut oil
2 large onions, chopped
2 garlic cloves, minced
2 pounds boneless venison 
(preferably shoulder), 
trimmed of excess fat and 
cut into small dice 
3 tablespoons chili powder
1 tablespoon cumin seeds
1/2 teaspoon ground coriander
1 tablespoon salt
Tabasco sauce to taste
Three 12-ounce bottles of beer 
(Mexican is suggested)
One 10-ounce package 
frozen corn kernels


1. In large heavy pot, heat oil over moderate heat, 
then add onions and garlic and stir until softened, 
about 2 minutes. 
2. Add venison and stir until slightly browned with onions. 
3. Add chili powder, cumin seeds, coriander, salt, 
and Tabasco and stir for 1 minute. 
4. Add beer, stir, bring to a low simmer, cover, 
and cook for 2 hours. 
5. Add corn, return to a simmer, cover, 
and cook until the chili is the desired consistency, 
about 30 minutes longer.