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Wild Game Chili With Black Beans beef, chili, game, ceideburg 1 stephen ceideburg 1/2 cup vegetable oil 4 yellow onions, cut in medium dice 2 jalapeno or serrano chiles, seeded,; finely chopped 3 tablespoon chili powder 2 tablespoon ground cumin 1 tablespoon dried thyme 1 teaspoon dried oregano 1 teaspoon celery seeds 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon anise seeds 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves 4 bay leaves 3 lb wild game meat, cut into 1-inch pie; ces * 30 oz red chile sauce 1 1/2 quart to 2 qt beef stock or broth 5 cup cooked black turtle beans (2 cups u; ncooked) 1 salt and pepper, to taste * i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber. From Gloria Ciccarone-Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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