1/2 c Veg oil
6 lb Muskox; ground
2 Onions; fine dice
8 cl Garlic; minced
2 tb Paprika
12 tb Chili pepper
2 tb Cumin
2 ts Cajun spice mix
2 ts Dried oregano
1 ts Cinnamon
1/4 ts Black pepper
1 c Tomato paste
1 tb Honey
2 c Canned tomatoes
2 Red bell peppers; fine dice
2 ts Salt
2 c Beef broth
1/2 c Jalapeno pepper, chopped
Hot sauce; optional
Heat the oil in a large pan and saute the meat until browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.
First prize winner at the First Annual Caribou Carnival Chili Cook-off
Yellowknife, NWT, Canada March 22, 1997.
Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of
Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort
McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary
Arts students.]
From Northern News Services www.nnsl.com Posted by Jim Weller
