MOOSE CHILI

4 medium onions, minced
10 lbs moose meat, finely chopped
1/4 c oil
1 1/2 cloves garlic, minced
2 lbs ground pork
1 can (7oz) whole green chiles, minced
1 can (15oz) tomato sauce
1 lb whole tomatoes, finely chopped
1 T cumin
1 t salt
1 t oregano
1 T dry mustard
1 oz tequila
1 can beer
2 jar (3oz) chili powder
2 beef bouillon cubes

Brown onions, and moose in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes.

Bring to boil, then reduce heat and simmer 2-3 hours. Stir
occasionally. Do not stir the last 30 min before serving.

Serves 25

Winning Chili


3 pounds beef chuck tender
2 tablespoons onion powder
2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
2 cubes beef bouillon
1/2 cup canned beef broth
3 ounces tomato sauce
1 tablespoon juice from cooked jalapeno (see note)
1 quart water
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon white pepper
3/8 teaspoon salt

Cut meat in cubes, brown in a large, heavy dutch oven. Add
onion powder, paprika, cayenne, bouillon, beef broth, tomato
sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as
needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for
20 to 30 minutes more. Add salt just before serving.

Makes 6 servings.

note: To make jalapeno juice, chop pepper coarsely and boil in
small amount of water, reduce slightly, then strain out pepper
and seeds.

CHILI WITH LAMB AND BLACK BEANS

1 3/4 C Black beans, sorted and rinsed
2 Qt Water, or more as needed
2 lb. Lamb bones
4 Thyme sprigs |
4 parsley sprigs | bouquet garni
1 Bay leaf |
3 Garlic clove, crushed
6 T. Olive oil
2 large yellow onions, chopped
1 1/2 lb Lamb shoulder, ground
2 T. chili powder
2 T. fresh minced ginger
2 T. fresh Thyme, minced OR
2 tsp Dried Thyme, crumbled
1 T. red hot chilie, seeded and deveined (Jalapeno)
1 1/4 tsp Dried Marjoram, crumbled
3/4 tsp fresh ground white pepper
3/4 tsp fresh ground black pepper
3/4 tsp cayenne pepper
3/4 tsp allspice
2 lb Italian plum tomatoes, coarsely chopped
1 1/4 C. light Zinfandel wine
salt as needed

FOR BEANS: Soak beans overnight in 2 qt. water. In a large
saucepan, bring beans to a boil. Add lamb bones and bouquet garni
and 1 crushed garlic clove. Reduce heat and simmer till beans are
tender but not mushy. Skim occasionally and add more water if
necessary to keep beans submerged. 2 hrs.

FOR CHILI: Heat 3 T. oil in large heavy saucepan over moderate heat.
Add onions and cook until soft, about 10 minutes. Add 2 cloves
garlic, minced, and stir about 3 minutes. Transfer onion and garlic
mixture to a plate, using a slotted spoon. Add remaining oil to pan.
Increase heat to med. high. Add lamb and cook until no longer pink,
breaking up with spoon, about 6 min. Return onion mixture to pan;
add chili powder, ginger, thyme, red chili, marjoram, peppers and
allspice. Stir 5 minutes. Add tomatoes ( and half of their liquid,
if canned). Bring to a boil then reduce heat and simmer for another
5 minutes. Add 3/4 Cup of Zinfandel. Simmer, skimming occasionally,
for 30 minutes.

Drain beans and reserve the cooking liquid. Discard the bones and
garni. Add beans and remaining Zinfandel to chili mixture. Salt and
season as necessary. Simmer 30 minutes, adding bean cooking liquid
as needed to keep chili moist (or soupy, as you like it). This chili
is best made ahead and allowed to season in the refrigerator for 24
hours. Reheat before serving.

Serves 8.

"Contract Negotiation" CHILI

1 T oregano
2 T paprika
2 T MSG (monosodium glutamate)
9 T Chili powder, light
4 T cumin
4 T beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
2 C water
4 lb extra lean chuck, chili grind
2 lb extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4" cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
1 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
8 oz tomato sauce
1 T Masa Harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

SMALL SHIFT VENISON CHILI

3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili

Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.

Makes 6 cups.

Plain Chili

oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs coarsely ground beef
1 can (6oz) tomato paste
2 can (1lb-13oz) cans stewed tomatoes
2 can (1lb) tomato sauce
1 can (7oz) chile salsa
3 cloves garlic, finely chopped
2 jar (3oz) chili powder
1 medium jalapeno chili, seeded and chopped
2 T salt
Oregano
garlic salt
coarsely ground pepper

Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed tomatoes and tomato sauce.

Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min.

Serves 16

FIRE CAMP CHILI


100 lb pinto beans
48 large onions, chopped
4 C jalapeno chilies with juice
40 lb meat (ham, sausage, pork, venison, ground beef, etc)
4 C chili powder
salt to taste

Soak beans overnight, then raise to a boil on high heat.

Add all ingredients and simmer until tender (about 6 hours).

Add water as necessary. Stir occasionally. Makes 60 gallons.

Serves 1200 approximately.