Yield: 8 servings
|4 pounds||Caribou, chunked preferred or ground|
|1 large||Onion, chopped|
|2||Garlic cloves, minced|
|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.
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