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Categories:
olive oil onions garlic Meat chili powder cloves basil oregano cumin tomato paste water tomatoes Knorr beef bouillon cubes freshly ground pepper kidney beans
Viewed: 39 - Published at: 8 years agoIngredients
- 1/4 c. olive oil
- 1 to 2 large onions, coarsely chopped (1 c.)
- 5 cloves garlic, finely minced
- 2.5 lb. meat (skunk, possum, coyote, deer, elk, whatever)
- 3 Tbsp. chili powder
- 4 whole cloves
- 1 tsp. basil, crumbled
- 1 Tbsp. oregano, crumbled
- 1 tsp. crushed cumin seed
- 1 (6 oz.) can tomato paste
- 2 c. water
- 2 (16 oz.) cans whole tomatoes
- 3 Knorr beef bouillon cubes
- 1/8 tsp. freshly ground pepper
- 1 lb. kidney beans (dry), cooked thoroughly the day before
Method
- Cooking Chili Meat:
- (Note: Meat should not be green and all rocks and other road debris should be removed.)
- Heat oil and cook onions and meat until meat is browned.
- Add all spices and mix well.
- Add the tomatoes (including juice), tomato paste and water; bring to a boil.
- Cook, partly covered, stirring frequently, for about 1 hour and 15 minutes.
- When ready to serve, stir in beans and serve piping hot.
