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
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.