Tex Mex Venison Chile

 
 
 
 
 
 
 
 
1/4 cup olive oil
2 pounds boneless venison roast cut into cubes
1 tablespoon Cajun spice
2 cups chopped onions
2 tablespoons minced garlic
3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons Oregano
1 teaspoon salt
1 Large can crushed tomatoes
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons corn flour
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish
Minced yellow onions, garnish
 
In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Cajun spice.  Stir and break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
In a small bowl, dissolve the corn flour in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.  Ladle into chili bowls.
Spoon small amount of corn paste on top of each bowl.   Sprinkle with grated cheese and onions.