Caribou chili
8 servings
Ingredients
| Quantity | 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 |
Directions
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