Caribbean Chili
2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans, drained, rinsed
1 (14 5 to 16 oz.) can whole tomatoes, cut up, undrained
1 (4 5 oz.) can green chillies, chopped
Topping:
1 banana, sliced
1 t fresh lemon juice
1 T cilantro, chopped
In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro.
4 (1-1/2 cup) servings.
Caribou Chili
4 lb caribou, chunked preferred or ground
1 lg onion, chopped
2 garlic cloves, minced
1 t oregano
2 t cumin
1 c red wine, beef broth or beer
6 t chili powder
1 1/2 c tomatoes and juice or small canned tomato paste
2 t liquid hot pepper sauce or 1/2 t cayenne
pepper and salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) masa or cornmeal.
Yield: 8 Servings
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