Armadillo Style Chili

Ingredients:

   * 2 lbs cured armadillo meat, coarsely ground. Be sure that your local
     butcher has hung the meat in his cooler for a few days to cure it. For
     those of you who don`t know a butcher who can provide `dilla meat, then
     minced beef or lamb can be substituted, although the flavour will be
     slightly different
   * 3 tablespoons olive oil
   * 1 medium onion, diced
   * 3 garlic cloves, peeled and crushed
   * 2 teaspoons ground cumin
   * 1 teaspoon paprika
   * 1/2 teaspoon celery salt
   * 1/2 teaspoon season-all
   * 1 jalapeno pepper
   * 1 teaspoon chili powder - for Mexican taste (different than for curries)
   * 1 large can plum tomatoes in tomato juice
   * 2 small cans tomato paste (concentrated puree)
   * the 2 small cans above, each filled with water
   * `Real` chili never is *never* mixed with beans. If you must serve
     beans, provide them separately and not in the chili proper. Red kidney
     or pinto beans are the norm

Steps:

  1. Over a medium heat, cook the onion in the until golden
  2. Add the meat. Cook, stirring occasionally, until brown (approx 10 minutes)
  3. Mash together the jalapeno pepper, garlic and cumin. Stir into meat
  4.  Add chili powder, paprika, celery salt and season-all while stirring continuously
  5. Crush the plum tomatoes into the pot with their juice and add the tomato paste
  6. Stir in the water and bring to the boil
  7. Turn down the heat and simmer gently for 45 minutes in a loosely cover pot (in 
fact, the longer the better...)

* It will thicken as it cooks down. Peek at it now and again - add a touch of water 
if it looks too thick, but remember that it should come close to sticking to the back 
of a spoon

Serve up with grated cheddar cheese, soured cream, plenty of boiled rice and
plenty of cold lager.