MM: Wild Game Chili with Black Beans
---------- Recipe via Meal-Master (tm) v8.05
Title: Wild Game Chili with Black Beans
Categories: Main dish, Game
Yield: 12 Servings
INGREDIENTS:
1/2 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
1/2 teaspoon cayenne
1/2 teaspoon anise seed
1/2 teaspoon black pepper
1/4 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 1 1/2 to 2 quarts beef broth or beef
stock 5 cups cooked black turtle beans (2 1/2 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 1/2 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.
-----
