Chili
I'm surprised no one has given up a Chili recipe so far so I'll start. But come on guys join in if you've got a favorite to share!!!
2 lbs of goose breast- outer membrane removed and cut into small bite sized cubes (this works great with venison as well). 1 can (about 14 oz.) beef broth. 2 cloves garlic finely minced. 2 tablespoons cooking oil. 2 - 3 tablespoons flour, 3 - 4 tablespoons Chili powder, 1 teaspoon ground cumin, 1 tablespoon Oregano, 1 teaspoon salt and 1/4 teaspoon pepper. 4 oz of beer (go ahead and drink the rest of the bottle if your 21+).
In a bowl, mix together flour, chili powder, oregano, ground cumin, salt and pepper. In a heavy dutch oven, heat cooking oil and add meat to brown. Drain then return to heat and add garlic. Stir in flour/spice mixture until meat is fully coated. Slowly stir in beef broth and bring to a boil. Immediately drop to a slow simmer, cover and simmer for about 1 and 1/2 hours with occasional stirring. Stir in beer and simmer another 1/2 hour. Serve in bowls topped with sour cream and with a wedge of lime to squeeze over it. This recipe is very good if you make it a day early and refrigerate to re-heat later.
2 lbs of goose breast- outer membrane removed and cut into small bite sized cubes (this works great with venison as well). 1 can (about 14 oz.) beef broth. 2 cloves garlic finely minced. 2 tablespoons cooking oil. 2 - 3 tablespoons flour, 3 - 4 tablespoons Chili powder, 1 teaspoon ground cumin, 1 tablespoon Oregano, 1 teaspoon salt and 1/4 teaspoon pepper. 4 oz of beer (go ahead and drink the rest of the bottle if your 21+).
In a bowl, mix together flour, chili powder, oregano, ground cumin, salt and pepper. In a heavy dutch oven, heat cooking oil and add meat to brown. Drain then return to heat and add garlic. Stir in flour/spice mixture until meat is fully coated. Slowly stir in beef broth and bring to a boil. Immediately drop to a slow simmer, cover and simmer for about 1 and 1/2 hours with occasional stirring. Stir in beer and simmer another 1/2 hour. Serve in bowls topped with sour cream and with a wedge of lime to squeeze over it. This recipe is very good if you make it a day early and refrigerate to re-heat later.
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