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Game Camp Chili |
from the recipe file of
Dale C. Clarke
This recipe was one my Grandpa Clarke had in his locker at Summit Golf course for years in the former Canal Zone.
I don't know if he ever made it, but I took it home to our West Indian maid, Amarith, on Mango Street who made it for us. I remember the problem finding the cumin seeds and a mortar and pestle. It turned out Great!
I have since won several chili contests with my wife's recipe which also features fresh ground cumin. This is game chili, but you can replace with grass fed beef or, I assume, buffalo meat.
2 pounds game meat (venison, conejo, or panamanian beef)
1. Cube meat in 1/2 inch cubes.
6. In a large camp pot, heat the lard over a medium-high heat. Cook onions until transparent and beginning to brown. Crush the garlic and quickly stir in. For using chili paste, add the chili paste NOW and stir into onions and garlic.
7. Add the meat and brown. Add chopped tomatoes. For using chili pulp, add NOW and simmer for 15-20 minutes.
8. Add cumin, bay leaves, oregano, salt, and pepper and simmer with a cover for 1-1/2 to 2 hours. Stir regularly to avoid drying out or scorching; add water if too dry but don't thin out.
9. You may add cooked beans to pot and stir in just before serving or put beans in the serving bowl and top with steaming chili.
10.Remove bay leaves when serving or for storing
Note 1: Paste. You may replace crushed chili pepper with a paste made from 8 tablespoons of chili powder mixed with 2 tablespoons of flour. Before using add enough cool water to make a paste. *USE PULP OR PASTE; NOT BOTH*
Note 2: You may replace medium onions with one half cup of spring or wild onion whites, split lengthwise, and chopped in 1/2 inch sections
1. Soak dried kidney beans overnight in water.
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