Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

INGREDIENTS:

1/2 cup cooking oil 4 yellow onions, med diced 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, in 1" cubes (venison, antelope, 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) Salt and pepper Grated sharp
Cheddar or Jack cheese, for garnish Chopped red onion, for garnish

INSTRUCTIONS:

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.
Submitted By JOELL ABBOTT On 10-25-94

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