02-18-2005, 05:41 AM
4 lb Caribou, chunked preferred or ground
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
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
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
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