Give me your best.....

Don't to go acting like you didn't just tell us you were making racoon chili.

THE ULTIMATE RACCOON CHILI

Yield: About 8 servings

Ingredients:
1 green bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 orange bell pepper, cored and quartered
2 jalapeños, de-seeded and sliced
light olive oil
1 large onion, chopped
3 lbs. extra lean ground raccoon, room temperature
kosher salt and fresh-ground pepper
1 12 oz. bottle or can of dark beer
4 cloves of garlic, chopped
¼ cup chili powder
1 tbsp. dried basil
2 tbsp. ground cumin
1 28 oz. can diced tomatoes, with juice
1 small can tomato paste
1 quart beef or vegetable broth
2 tbsp. Worcestershire sauce

Method:
Preheat oven to 375F.
Toss the bell peppers and jalapeños with a little light olive oil.
Place on a foil lined sheet tray and oven-roast, until browned and soft.
Allow the peppers to cool before chopping into a small dice.
Heat a large Dutch oven over high heat, and brown onions in light olive oil.
Add room-temperature ground raccoon in small amounts to the browned onions.
Season with salt and pepper, and stir to incorporate.
Brown the raccoon, stirring often. Once the raccoon is browned, deglaze the pan with beer while scraping the bottom of the pan.
Lower the heat to medium, and reduce for 10-15 minutes, until most of the liquid is gone.
Add the chopped roasted peppers and stir to combine.
Add chopped garlic, chili powder, cumin and basil, and stir to combine.
Add tomato paste and stir to combine.
Add the Worcestershire sauce and stir.
Add the diced tomatoes and stock to the pot and stir thoroughly.
Lower the heat to medium-low, and allow chili to simmer for at least one hour, stirring occasionally.
To serve, ladle into serving bowls and garnish with chopped onion, cheddar cheese, chopped jalapenos, and/or sour cream, as desired.