Recipe: Caribou Chili

Title: Caribou Chili
Categories: Game, Caribou, Chili, Jw
Yield: 8 servings

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
-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* <G> in Texas but
quite common in the rest of the world!] 1/2 c or more Mushrooms chopped





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