[CH] Elk Sausage Chile Chili
Calvin Donaghey (gdonaghey@bitstreet.com)
Sun, 08 Mar 1998 20:32:23 -0600
Ed-
I am not sure I remember a post offering a recipe exchange, but....my
memory is not 100%. Perhaps you might be interested in a barter? I
have traded seeds, pods, powder, jerk seasoning, recipes, etc. from
other CHs and am in the process of acquiring Firesign Theater Tapes.
What a deal! If the recipes require any computer knowledge I will
probably need help, as I am barely able to communicate with my machine.
You asked for the Chili recipe. It's not fancy, but here it is:
Meat:
1.5 lbs smoked Elk Sausage (I have a friend who trades it to me for
powder), or use any other meat you like smoked
1.5 lbs ground beef or whatever meat you want. "Chile Meat" has too much
gristle and fat for my taste.
*********
Produce:
1 large yellow onion
4 stalks of celery, with some dark leaves if possible, chopped
1 level teaspoon minced garlic (or more if you like it like I do)
5-6 large fresh tomatoes, chopped
4-6 large red Jal. pods, seeds cut out and veined, chopped (green works
too)
4-6 ripe hot cherry pods, seeds cut out and veined, chopped
3 ripe Aji Amarillo pods, seeds cut out and veined, chopped
2-4 Chipotle pods, chopped or ground
6 Tepins crushed or ground, seeds & all
(When cutting fresh peppers, save veins for additional heat if needed)
Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
****************
Cans, Bottles & Spices
1 small can chopped or sliced black olives (2 handsfull)
3 regular (10.75 oz.?)cans low-salt cream of tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans(if you like chili with beans)
1 bottle Colgin's smoke sauce(4 oz, don't substitute if you can find it)
2-6 Tbs. Lowrey's season salt or similar type rub- add to taste
1-2 tsp. "Old Hickory Smoke Salt" (Spice Islands)
1 Tbs. A-1
1/2 tsp. lemon pepper
1 tsp. dried parsley
Garlic powder added to garlic already in mix, to taste
2 Tbs. soy sauce
1/2 tsp dried dill
Chile Powder to desired heat, or paprika if you want the typical
red-brown color but have enough heat.
Start in a pot with at least 1.5 gallon capacity.
I generally cook the meat completely, add some extra water to cover meat
and bring to a good boil. Set in a cold place to let the grease congeal
at the top. (I use this time to get all the veggies ready, get out the
spices, etc.) When the grease is thickened, scrape it off the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start to
turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and add
tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to maintain a
stew consistency. Gradually add all ingredients except soup and beans,
adding salted items a little at a time to keep the mix from getting too
much salt for your taste. Add pepper powder or veins to increase heat
as desired. (However the heat seems when you are finished, it will be
slightly hotter the next day. I have to consider this when cooking, as
my wife and kids are not CHs.) When the raw tomatoes are nearly cooked,
add the soup, and bring back to a boil, stirring often. Add the beans,
juice and all. Simmer 20 minutes, stirring regularly. If possible, let
cool overnight and re-heat before serving. Re-skim grease if necessary
before heating. Serve with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).
Total Caories... I have no idea.
Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even
less if you use low fat cheese.