Big Game Chili con Carne

Ingredients

½ cup oil
3 lbs. moose or venison
2 cups onions, chopped
2 cloves garlic, crushed
4 tsp. chili powder
2 tsp. oregano
2 tsp. cumin

1 tsp. tobasco sauce
1 large can tomatoes
½ can tomato paste
2 tsp. sugar
salt and pepper to taste
1 can red kidney beans
1 cup dry red wine

In a heavy pot, heat 1/4 cup of the oil, add meat, brown approximately 5 minutes, and set aside.
Heat the balance of the oil in the pot, add onions and garlic, and braise them. Stir frequently until browned. Return meat to pot and add remaining spices, sauce, tomatoes, tomato paste and sugar. Mix well. If too thick, add some tomato sauce. Season to taste. Simmer slowly for one hour, stirring frequently.
Add kidney beans and red wine 10 minutes before chili is ready. Serve chili peppers on the side so guests can "heat up" this dish, if desired.

Reprinted courtesy of the Ontario Federation of Anglers & Hunters