Caribou Chili

Recipe Ingredients

4 lbs	1816g / 64oz	Caribou - chunked preferred
		Ground
1		Onion - chopped (large)
2		Garlic cloves - minced
1 teaspoon	5ml	Oregano
2 teaspoons	10ml	Cumin
1 cup	237ml	Red wine - beef broth or beer
6 teaspoons	30ml	Chili powder
1 1/2 cups	355ml	Canned tomatoes and juice - or small can tomato
2 teaspoons	10ml	Liquid hot pepper sauce or
1/2 teaspoon	2.5ml	Cayenne pepper - salt to taste

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

Source:
McKormick

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