INGREDIENTS

INSTRUCTIONS

   INGREDIENTS:
1/2 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,
3/10/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”