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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Veg oil
- 6 lb Muskox, grnd
- 2 x Onions, fine dice
- 8 cl Garlic, chopped
- 2 Tbsp. Paprika
- 12 Tbsp. Chili pepper
- 2 Tbsp. Cumin
- 2 tsp Cajun spice mix
- 2 tsp Dry oregano
- 1 tsp Cinnamon
- 1/4 tsp Black pepper
- 1 c. Tomato paste
- 1 Tbsp. Honey
- 2 c. Canned tomatoes
- 2 x Red bell peppers, fine dice
- 2 tsp Salt
- 2 c. Beef broth
- 1/2 c. Minced jalapeno pepper Warm sauce, optional
Direcciones
- Heat the oil in a large pan and saute/fry the meat intil browned. Drain off the fat. Add in the onion and then the garlic and cook till translucent/soft. Add in the spices and cook lightly. Add in the tomato paste and honey. Add in the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hrs. Correct seasonings and add in warm sauce if you like 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.]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 87 | 63% |
| Total Fat 9.84g | 12% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 752mg | 31% |
| Potassium 463mg | 13% |
| Total Carbs 12.48g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.08g | 5% |
| Protein 2.72g | 4% |
