Caribou Chili
Caribou Chili recipe
Yield
8 servingsPrep
30 minCook
70 minReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
caribou
chunked preferred, or ground |
|
| 1 | large |
onions
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 ½ | cups |
tomatoes, canned with juice
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
caribou
chunked preferred, or ground |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
oregano
|
|
| 1E+1 | ml |
cumin
|
|
| 237 | ml |
red wine
beef broth or beer |
*
|
| 3E+1 | ml |
chili powder
|
|
| 355 | ml |
tomatoes, canned with juice
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 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.
