Caribou Chili
Caribou Chili ingredients
- 4 lb Caribou, chunked preferred
- -or ground
- 1 large Onion, chopped
- 2 garlic cloves, minced
- 1 t Oregano
- 2 t Cumin
- 1 c Red wine, beef broth or beer
- 6 t Chili powder
- 1 1⁄2 c Canned tomatoes and juice
- -or small can tomato paste
- 2 t Liquid hot pepper sauce OR
- 1⁄2 t Cayenne pepper
- Salt to taste
Cooking Caribou Chili
1. Place meat, onion and garlic in a large heavy skillet or Dutch oveni.
2. Cook until light colored.
3. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt.
4. Bring to a boil, lowering heat, and simmer for one hour.
5. Optionally, the sauce may be thickened with a little (1-2 tb. ) Masai or Corni meal.
6. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving.
7. 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 Cilantroi fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb worcestershire Saucei Kidneyi or small red "chili" beans * [N. B.
8. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped.
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