Blog of an aspiring foodie

Updated chili recipe

Posted by beer_chris on 2-April-2006

I've had this update sitting in my 'to do' box on my desk for some time. This is an update to the Elk Chili recipe from last fall, but with beef instead of elk meat.

Per the usual process, changes in strikethrough, additions in bold

CHW Chili

5 cloves garlic
2 tbsp butter
16 oz 1.5 lbs ground elk meat beef
1 shallot
3 2 tbsp ground cumin
2 1 tbsp dried thyme
1 tbsp onion powder
1 tsp 1 tbsp ground dried oregano
2 tbsp chili powder
2 tsp Northwoods seasoning
1 tsp salt
1 tsp freshly ground black pepper
1/2 large (28 oz) can tomatoes plus juice
1 tbsp tomato paste
1 tbsp masa (corn)
1/2 tsp cloves
1 tsp cayenne pepper

Mince the garlic and shallots. Melt the butter and brown the pair. Add the beef, cumin, thyme, onion powder, oregano, Northwoods, salt, peppers. Mix well and cook until combined over medium heat. Reduce heat to low, add tomatoes and tomato paste. Cook for 20 minutes, turn off heat and add masa. Stir and let sit for at least 5 minutes. Season with additional salt and cayenne to taste. Serve over rice with saltines and grated cheese.

NOTE: The cloves were an exciting addition to the gamey elk, but overwhelm milder beef. Additionally, ground oregano just tastes like soap powder. I'm trying hard to avoid it as much as possible. I added chili powder to give some additional fullness of flavor – mainly from the anchos. Since I added it, I pulled back on the cumin.

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