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Title: Caribou Chili
Yield: 0 Servings

Ingredients

      4 lb caribou; chunked preferred
           or groun; d
      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

Instructions

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

Yield: 8 servings

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NOTES : chili

Preparation Time: 0:00

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