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Caribou Chili chili, venison, crockpot, game, jw 4 lb caribou, chunked preferred or groun; d 1 large onion, chopped 2 garlic cloves, minced 1 teaspoon oregano 2 teaspoon cumin 1 cup red wine, beef broth or beer 6 teaspoon chili powder 1 1/2 cup canned tomatoes and juice or small; can tomato paste 2 teaspoon liquid hot pepper sauce or 1/2 teaspoon 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* Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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