Aurora Chili


1/2 cup Veg oil
6 pounds Muskox, ground
2 Onions, fine dice
8 cl Garlic, minced
2 tablespoons Paprika
12 tablespoons Chili pepper
2 tablespoons Cumin
2 teaspoons Cajun spice mix
2 teaspoons Dried oregano
1 teaspoon Cinnamon
1/4 teaspoon Black pepper
1 tablespoon Honey
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 intil 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.
First prize winner at the First Annual Caribou Carnival Chili Cook-off
Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary Arts students.]


18.0 servings


Thursday, December 10, 2009 - 11:26pm



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