Elk Sausage Chile Chili Pt 1 - BigOven 82491

Elk Sausage Chile Chili Pt 1

Ready in 1 hour

Top-ranked recipe named "Elk Sausage Chile Chili Pt 1"

Share it:

Try this Elk Sausage Chile Chili Pt 1 recipe, or contribute your own.


Ingredients

Are you making this? 
1 1/2 lb Ground beef or whatever meat
4 lg Red Jal. pods; seeds cut out
1 lg Yellow onion
4 Ripe hot cherry pods; seeds
Chile Powder to desired
5 lg Fresh tomatoes; chopped, up
1 cn Dark red kidney beans; (if
1 1/2 lb Smoked Elk Sausage; (I have
1/2 ts Dried dill
1 ts (heaping) spicy mustard
1 ts Dried parsley
MEAT
3 Ripe Aji Amarillo pods;
PRODUCE
6 Tepins crushed or ground;
1/2 ts Lemon pepper
1 ts (level) minced garlic (or
CANS, BOTTLES & SPICES
3 cn (10.75 oz.) low-salt cream
1 ts "Old Hickory Smoke Salt";
1 tb A-1
2 Chipotle pods; chopped or
Garlic powder added to
4 Stalks of celery; with some
1 cn (small) chopped or sliced
2 tb Soy sauce

Original recipe makes 1 Servings

Servings  

Preparation

(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. 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). continued in part 2

Calories Per Serving: 69 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Elk Sausage Chile Chili Pt 1. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Vitamin B-1

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free