The Spoon

Gourmet Apsaalooke Chili by Awe’

This was first posted at Electric City Weblog:

Gourmet Apsaalooke Chili by Awé

4 Tbs canola oil
6 cloves garlic, minced
2 yellow onions, diced
2 Serrano chiles (diced with seeds removed)
1 lb. coarse ground elk
1 lb. coarse ground antelope
½ tsp salt
1 tsp freshly ground black pepper
3 Tbs mild red New Mexican chile powder
2 Tbs dark Pasilla chile powder (or Ancho)
4 Roma tomatoes, diced
½ cup tomato paste
1 1/2  cups Beef Stock
1 Bottle Rainer Ale (warm)
2 Tbs cheap port wine
1 Tbs Tabasco Sauce
4 tsp ground cumin
4 tsp minced Mexican oregano
¼ cup minced parsley
4 oz crumbled goat cheese, for garnish

To prepare the chili, heat the canola oil in a large
saucepan. Add the garlic, serrano chiles, and
onions and sauté over medium-high heat for 5
minutes. Add the meat and sauté for 7 or 8
minutes longer, while stirring frequently, or
until the meat is well browned on all sides.

Season with salt and pepper, stir in the chile
powder, and cook for 2 minutes more.  Add the
tomatoes, tomato paste, beef stock, beer, port,
Tabasco, cumin, oregano, and parsley, and stir
well to combine. Bring to a simmer, turn
down the heat to low, and cook, uncovered,
for 55 minutes (add water if needed).

Put the mess into serving bowls and sprinkle
the goat cheese over (or any cheese you like).

Pour the Chili over macaroni (Lodge Grass
style), pinto beans (Crow Agency style), or
spaghetti (Pryor/Arrow Creek style).

Servings: 4-6

Posted in Wild Game | 2 Comments »