Caribou Chili

7 hours Prep: 30 minutes Cook: 70 minutes

313 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	pounds	caribou	chunked preferred, or ground
1	large	onion	chopped
2	each	garlic cloves	minced
1	teaspoon	oregano
2	teaspoons	cumin
1	cup	red wine	beef broth or beer
6	teaspoons	chili powder
1 1/2	cups	tomatoes, canned with juice
2	teaspoons	red hot pepper sauce (eg. Tabasco)
1	x	salt	to taste

Directions

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 tablespoons) 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.

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Nutrition Facts

Serving Size 295g

Amount per Serving

Calories 313 23% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 188mg	63%
Sodium 212mg	9%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 52.0g	105%

Vitamin A	10%		Vitamin C	12%
Calcium	7%		Iron	65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.