Re: [CH] Your favorite or most unusual chili recipe????

Jim Weller (Jim.Weller@salata.com)
16 Sep 00 14:21:26 -0800 

 -=> Quoting "http://www.wildpepper.com" to All <=-

 "h> Subject: Re: [CH] Your favorite or most unusual chili recipe????

Here's two from northern Canada. Pretty standard except for the choice
of meats....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aurora Chili
 Categories: Canadian, Game, Chili, Groundmeat, Beef
      Yield: 18 Servings
 
    1/2 c  Veg oil
      6 lb Muskox; ground
      2    Onions; fine dice
      8 cl Garlic; minced
      2 tb Paprika
     12 tb Chili pepper
      2 tb Cumin
      2 ts Cajun spice mix
      2 ts Dried oregano
      1 ts Cinnamon
    1/4 ts Black pepper
      1 c  Tomato paste
      1 tb Honey
      2 c  Canned tomatoes
      2    Red bell peppers; fine dice
      2 ts Salt
      2 c  Beef broth
    1/2 c  Chopped jalapeno pepper
           Hot sauce; optional
 
  Heat the oil in a large pan and saute the meat until browned. Drain
  off the fat. Add the onion and then the garlic and cook until
  translucent. Add the spices and cook lightly. Add the tomato paste
  and honey. Add the tomatoes, broth and diced red peppers and
  jalapenos. Simmer for three hours. Correct seasonings and add hot
  sauce if desired during the last hour.
  
  First prize winner at the First Annual Caribou Carnival Chili Cook-off
  Yellowknife, NWT, Canada March 22, 1997.
  
  Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of
  Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort
  McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary
  Arts students.]
  
  From Northern News Services     www.nnsl.com Posted by Jim Weller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Bear Chili
 Categories: Chili, Game, Tnt, Jw, Bacon
      Yield: 8 Servings
 
      4 lb Black bear roast, chopped
           -into 1/4" dice
    1/2 lb Bacon
      2 tb Reserved bacon grease
      2 md Onions, coarse chopped
      2 cl Garlic cloves, minced
      1    Bell pepper,seeded & chopped
      4 tb Chili powder
      2 ts Oregano, dried
      1 tb Cumin, ground
           [optional, cayenne or
           -liquid hot sauce to taste]
      1 cn Beer
    1/2 cn Tomatoes & juice (14 oz)
      1 ts Brown sugar
           Masa Harina [optional
           -enough to thicken]
 
  Partially freeze the bear roast to make the chopping/dicing easier.
  Carefully remove any and all visible fat as it gives any dish an
  unpleasant flavor. In a large bowl, sprinkle the diced meat with the
  chili powder, oregano, optional cayenne and cumin, stirring to mix
  thoroughly. Cover and refrigerate for a few hours to allow the chili
  spices to marinade the meat.
  
  Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and
  reserve.  Heat two tablespoons of the reserved bacon fat in a large
  heavy pot over medium heat. Add the onions, garlic and green pepper
  and cook until the onions are translucent. Add the diced and spiced
  bear meat to the pot. Cook, stirring occasionally, until the meat is
  evenly browned. Add the beer, tomatoes, optional hot sauce and
  reserved bacon to the pot. Bring to a boil, then lower the heat and
  simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or
  beef stock] if necessary to prevent sticking and scorching. Taste,
  adjust seasonings, and simmer for 2 hours longer. Add the brown sugar
  [ and a little Masa if the chili is too thin] and simmer for 15
  minutes more.
  
  An "original" chili variation from Jim Weller
 
MMMMM


                                                Jim in Yellowknife