Caribou chili
Yield: 8 Servings
Ingredients:
- 4 lb Caribou chunked preferred -or ground
- 1 lg Onion chopped
- 2 Garlic cloves minced
- 1 ts Oregano
- 2 ts Cumin
- 1 c Red wine beef broth or beer
- 6 ts Chili powder
- 1 1/2 c Canned tomatoes and juice -or small can tomato paste
- 2 ts Liquid hot pepper sauce OR
- 1/2 ts Cayenne Pepper
Instructions:
-Salt to taste Place meat onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano cumin water chili powder tomatoes hot pepper sauce (more or less to taste) and salt. Bring to a boil lowering heat and simmer for one hour. Optionally the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. If possible allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho Pequin Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal*
