Chilebrown at home

Saturday, May 31, 2008


A true Bowl of Red does not have beans or tomatoes. I am starting off with two strikes against me. The finished product makes up for these transgressions. Today's chili is using Elk meat and chipotle en adobo. The beans are canario. There is no special reason for these beans except I had them on hand and they are tasty. The Elk meat is from my "Burrito Bitch" Randall.(Long Story). He is the 'Great White Hunter'. He is probably stalking some wild animal as we speak. Elk meat is a great protein. It is very lean. It is so lean that I have to add bacon fat. At least that is my excuse, like I need an excuse. Some tomatoe puree from last summers garden will be added. I also am using some of my favorite chile powder from Gunpowder Foods.

  1. 1 pound dried canario beans
  2. 16 ounces tomatoe puree
  3. 2 pounds ground Elk
  4. 2 strips bacon
  5. 1 tablespoon cumin
  6. 1 tablespoon oregano
  7. 1/2 cup chile powder
  8. 1/2 cup chipotle en adobo puree
  9. 1 onion chopped
  10. salt & pepper
  11. 1 tablespoon honey or sugar

Start the beans by simmering them in a pot covered by water.Let them simmer for at least a half hour.Then in a separate pan fry the bacon to render love. When bacon is crisp, eat. Brown the Elk and add to pot of simmering beans. In the same pan the elk cooked in,simmer onion for a couple of minutes. Add the onions to bean mixture. Add the chili's and spices except the salt. You might have to add some water to cover. Hold the salt until the beans are tender. This mixture should simmer for at least an hour or until the beans are tender.

The trick is to put the chili away and eat it the next day. Yeah right like that would ever happen. I like to serve it with cornbread. A good dollop of sour cream in the middle of the bowl will make a perfect Bowl of Red.

The Great White Hunter

1 comment:

meathenge said...

Annnn, two scrambled eggs with a few tortillas and breakfast! Right now.