First prize winner at the First Annual Caribou Carnival Chili Cook-off Yellowknife, NWT, Canada
Yield: 18 Servings
1/2 cup Veg oil
6 lb Muskox; ground
2 Onions; fine dice
8 cl Garlic; minced
2 tablespoons Paprika
12 tablespoon Chili pepper
2 tablespoons Cumin
2 teaspoons Cajun spice mix
2 teaspoons Dried oregano
1 teaspoon Cinnamon
1/4 teaspoon Black pepper
1 cup Tomato paste
1 tablespoon Honey
2 cups Canned tomatoes
2 Red bell peppers; fine dice
2 teaspoons Salt
2 cups Beef broth
1/2 cup Chopped jalapeno pepper
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.