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