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Tuesday, March 14, 2006

Elk Chili

Elk Chili (photo from January 22nd)

1-2 lbs ground elk
1 medium onion, chopped
2 tins beans (pinto, black, kidney but not garbanzo)
1 chipotle pepper (can be purchased tinned)
1 dark beer (in Manitoba, Fort Garry Dark)
a few squares dark chocolate
1 tin tomatoes (chopped, crushed or whole)
1 red or yellow pepper (large chopped)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
dash of liquid smoke (optional - favourite of my husband Desmond's)
salt and pepper to taste.

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground elk or bison. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, moalsses, liquid smoke and chocolate. Stir in well. Add dark beer. Cook through the day or overnight. Serve with rye or heavy pumpernickel bread.


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