Caribou chili

Yield: 8 servings

Measure Ingredient
4 pounds Caribou, chunked preferred or ground
1 large Onion, chopped
2 Garlic cloves, minced
1 teaspoon Oregano
1 tablespoon Cumin
1 cup Red wine, beef broth or beer
6 teaspoons Chili powder
1½ cup Canned tomatoes and juice or small can tomato paste
2 teaspoons Liquid hot pepper sauce OR
½ teaspoon Cayenne Pepper 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 ½ 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* <G> in Texas but

quite common in the rest of the world!] ½ c or more Mushrooms chopped Submitted By JIM WELLER On 12-19-95

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