Wild game chili with black beans

12 servings

Ingredients

Quantity Ingredient

Directions

INGREDIENTS:

½ cup cooking oil 4 yellow onions, med diced 3 or 4 garlic cloves, minced 2 jalapeno or serrano chile peppers, seeded and finely chopped 3 tablespoons chili powder 2 tablespoons ground cumin 1 tablespoon dried thyme 1 teaspoon dried oregano 1 teaspoon celery seed 1 teaspoon paprika ½ teaspoon cayenne ½ teaspoon anise seed ½ teaspoon black pepper ¼ teaspoon ground cloves 2 bay leaves 3 pounds wild game meat, in 1" cubes (venison, antelope, rabbit, elk, duck, game sausage, lamb or domestic beef 6 cups (30 ounces) red chili sauce 1½ to 2 quarts beef broth or beef stock 5 cups cooked black turtle beans (2 ½ cup, uncooked) Salt and pepper Grated sharp Cheddar or Jack cheese, for garnish Chopped red onion, for garnish INSTRUCTIONS:

Heat oil in an 8-quart Dutch oven over medium heat; add onion, garlic and peppers and saute until soft, Add herbs and spice and saute several minutes longer. Add meat and cook until lightly browned. Stir in chili sauce and bring to a boil. Add beef broth to barely cover the ingredients and return to a boil. Reduce heat, cover, and gently simmer for 2 ½ to 3 hours, stir- ring occasionally.

Stir in beans, if desired, and season with salt and pepper to taste. Garnish each serving with grated cheese and chopped red onion.

Serves 10 to 12.

PER SERVING: 500 calories, 39 g protein , 60 g carbohydrate, 13 g fat (3 g saturated), 96 mg cholesterol, 1,907 mg sodium, 10 g fiber.

From and article by Gloria Ciccarone-Nehls, San Francisco Chronicle, 3/10/93.

Submitted By JOELL ABBOTT On 10-25-94

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