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crushed
2 tablespoons chili powder
5 tablespoons brown sugar
6 cups cooked black eyed peas
Tabasco to taste
Cut the bear meat into bite-sized pieces, being careful to remove ALL fat. Put the pieces in a brown paper bag with salt, pepper and flour and shake to coat. Heat bacon grease or lard in a heavy skillet and brown the floured meat. Drain meat on paper towels and discard grease.
In a large bowl or cooking kettle, combine the curry powder, cumin, basil, Scotch, wine and vinegar. Add meat and marinate overnight. (If liquid isn’t enough to cover the bear meat, add more Scotch, wine and vinegar in equal amounts.)
When ready to cook, add chopped onion and celery, diced fatback, tomatoes, bay leaves, garlic cloVfes, brown sugar, chili powder and tabasco. Simmer, stirring occasionally, over “super low” heat, for four hours, skimming off the fat as it rises to the surface. If the chili gets too dry, add beef stock, chicken stock or tomato juice — or a combination of the three — until desired consistency is reached.
Taste, adjust seasonings and add black-eyed peas. Heat through and serve with com bread, passing the tabasco for those who like it really hot.
Serves 10-15 tailgaters, depending on how near the freezing mark the thermometer dips.
See Tailgate, Page 14
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