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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8
3 pound ground beef, if you can't get a fresh Jackalope
2 teaspoons steak seasoning, Lawry's Hickory Barbecue Seasoning works well
¼ cup chili powder plus 1 tablespoon
1 teaspoon black pepper, coarsely ground
4 teaspoons ground cumin
1 tablespoon basil
1 teaspoon garlic powder
1 cup celery chopped
1 cup onion chopped
1 cup green bell pepper chopped
1 medium jalapeño peppers seeded and finely chopped, optional
2 16 ounce cans chili beans, kidney or pinto as you prefer
22 ounce tomato juice
14 ½ ounce Tomatoes, diced
1 16 ounce can tomato purée, salt free
14 ½ ounce beef broth, 1 can or 2 cups of water and a beef boulion cube
3 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
1 12 ounce can olives, sliced for garnish
8 ounce cheddar cheese, shredded for garnish
Combine ground beef, steak seasoning, chili powder, black pepper, cumin, basil, and garlic powder in a large pot or deep electric skillet and mix well. Cook until the beef is no longer pink, stirring frequently. Add celery, onion, green pepper, and jalapeño. Cook until the vegetables are tender, stirring frequently. Add tomato juice, tomato purée, beef broth, undrained beans, undrained tomatoes, barbeque sauce, and worcestershire sauce and mix well. Simmer until reduced to desired consistency. About 1 to 2 hours. Serve with shredded cheese, chopped olives, and a whole bunch-a-crackers.
The Legend of the Jackalope. The Jackalope (Lepus-temperamentalus) was once believed a fraud like that of Big Foot. A cross between a now extinct pygmy-deer and a species of early-rabbit, they are extremely shy unless approached. They do not breed well in capativity, hence the lack of a wide commerical market.