Killer 4-Star Venison Chili posted to FoodDownUnder
http://fooddownunder.com/cgi-bin/recipe.cgi?r=130582

3 lb Venison, Chopped Fine, Neck or Shoulder Cuts 
1 med Onion, Chopped 
4 x Cloves Garlic, Crushed 
Salt 
1/4 cup Gebhardts Chili Powder 
2 tbl Olive Oil 
1 tbl Cumin, Ground 
12 oz Beer, (not lite) 
1/2 cup Beef Broth 
1 tbl Oregano 
2 tbl Masa Harina 
1 tsp Coriander, Ground 
1/4 cup Warm Water 

Saute the meat in the oil until very lightly browned. Add the onion and 
garlic. Saute until the onion is tender but not browned. Add the chili 
powder, coriander and cumin. Cook over medium heat, stirring frequently, 
4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. 
Cook, stirring frequently, until the meat is tender (45-60 minutes). 
Dissolve the masa harina in the warm water. Add to the chili. Continue 
to simmer, stirring frequently, for 30 minutes. Remove from the heat. 
Cover. Let sit for at least 6 hours. Reheat. Serve hot.