Road Kill Chili

• 1/4 c. olive oil
• 1 to 2 large onions, coarsely chopped (1 c.)
• 5 cloves garlic, finely minced
• 2.5 lb. meat (skunk, possum, coyote, deer, elk, whatever)
• 3 Tbsp. chili powder
• 4 whole cloves
• 1 tsp. basil, crumbled
• 1 Tbsp. oregano, crumbled
• 1 tsp. crushed cumin seed
• 1 (6 oz.) can tomato paste
• 2 c. water
• 2 (16 oz.) cans whole tomatoes
• 3 Knorr beef bouillon cubes
• 1/8 tsp. freshly ground pepper
• 1 lb. kidney beans (dry), cooked thoroughly the day before

1. Cooking Chili Meat:
2. (Note: Meat should not be green and all rocks and other road debris should be removed.)
3. Heat oil and cook onions and meat until meat is browned.
4. Add all spices and mix well.
5. Add the tomatoes (including juice), tomato paste and water; bring to a boil.
6. Cook, partly covered, stirring frequently, for about 1 hour and 15 minutes.
7. When ready to serve, stir in beans and serve piping hot.

olive oil, onions, garlic, meat, chili powder, cloves, basil, oregano, cumin, tomato paste, water, tomatoes, knorr beef bouillon cubes, freshly ground pepper, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765842 (may not work)