Caribou Chili

4 lb Caribou, chunked preferred

-or ground 1 lg Onion, chopped

2 Garlic cloves, minced

1 ts Oregano

2 ts Cumin

1 c Red wine, beef broth or beer

6 ts Chili powder

1 1/2 c Canned tomatoes and juice

-or small can tomato paste 2 ts Liquid hot pepper sauce OR

1/2 ts Cayenne Pepper

-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 Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped

1 c Red Bell pepper chopped

Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice

2 tb Cilantro fresh chopped

1 ts Ground coriander

A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped