4 lb caribou, chunked preferred or groun, d
1 large onion, chopped
2 garlic cloves, minced
1 tsp oregano
2 tsp cumin
1 cup red wine, beef broth or beer
6 tsp chili powder
1 1/2 cup canned tomatoes and juice or small, can tomato paste
2 tsp liquid hot pepper sauce or
1/2 tsp cayenne pepper 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 tb.) 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. Extra optional ingredients:
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other
chile peppers
1/2 ts All Spice
2 tb Cilantro fresh chopped
1 ts Ground coriander A little red wine vinegar and an equal
amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small
red "chili" beans * [N.B. This is *illegal*
common in the rest of the world!] 1/2 c or more Mushrooms chopped
Servings: 8 servings
Caribou Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is possible to trace the history of meal recipes far back into antiquity, certainly as far back as ancient Egypt, and maybe even further. Interesting though that maybe, these, old cook books were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and dessert, something we still use today. Aspicius describes how the Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as bay, fennel and dill. Later, we find a couple of interesting recipe books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on food, most of which are now in private cookery archives. During the following few hundred years, the powerful and rich houses competed with each other to serve the most exotic meals, and consequentially chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cook books are in high demand, mostly due to better eduction, leisure time and having more disposable income. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Caribou Chili recipe.
