INGREDIENTS

INSTRUCTIONS

3/10    
/2 cup cooking oil 4 yellow onions, cut into medium dice 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, cut into 1-inch cubes (venison, ante- lope,  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) (optional) 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,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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