Tuttu Chili Adapted from Simple Slow Cooker Recipes 2004 – Southwest Chili Recipe

Pearl Brower

Ingredients

1.     Two (2) pounds of ground tuttu (caribou) or tuttuvak (moose)

2.     Two (2) cups of chopped onion

3.     One-half (1/2) cup of bell pepper, sweet pepper, etc.

4.     Six (6) cloves of garlic, minced

5.     Three-and-a-half (3.5) cups of water

6.     One (1) twelve-ounce (12-ounce) can of tomato paste

7.     One (1) fifteen-ounce (15-ounce) can of dark red kidney beans, drained and rinsed

8.    One (1) fifteen-ounce (15-ounce) can of great northern beans or garbanzo beans, drained and rinsed

9.     Optional: can of black beans, corn, or green chilis

10.   One (1) fourteen-and-a-half ounce (14.5-ounce) can of diced tomatoes, un-drained

11.   One (1) tablespoon of prepared mustard

12.   One (1) teaspoon of chili powder

13.   One-half (1/2) to one (1) teaspoon of cayenne pepper

14.   One-half (1/2) teaspoon of salt

15.   One-half (1/2) teaspoon of pepper

16.   One-half (1/2) teaspoon of ground cumin

17.   Optional: mushrooms and other vegetables

Steps

1.   Cook ground tuttu or tuttuvak with the onions, peppers, and garlic until the meat is brown.

2.    Drain off any fat.

3.    Transfer the meat mixture to a four-and-a-half to six quart (4.5-6 quart) slow cooker.

4.    In a medium bowl, stir together the water and tomato paste.

5.    Pour mixture over the meat mixture in the cooker.

6.    Stir in the beans, tomatoes, mustard, and seasonings.

7.    Cover and cook on the low-heat setting for eight-to-ten (8-10) hours or on the high-heat setting for four-to-five (4-5) hours.

8.    Enjoy!