4 lb Caribou, chunked preferred or ground
1 large Onion, chopped
2 Garlic cloves, minced
1 tsp Oregano
2 tsp Cumin
1 cup Red wine, beef broth or beer
6 tsp Chili powder
1 1/2 cup Canned tomatoes and juice or small can tomato paste
2 tsp Liquid hot pepper sauce OR
1/2 tsp Cayenne Pepper Salt to taste
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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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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