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Cooking on the Wild Side with Kirt Martin
Big Game Chili
Posted on: November 07, 2007
4 lb big game burger; or strips of meat trim
1 cup celery; chopped
1/4 cup garlic; minced
1 cup Spanish onion; chopped
1/2 cup/ each red and green bell peppers; chopped
2 tablespoon jalapeno peppers; seeded, diced
2 cups napolis cactus; sliced 1/4 inch
1 qt chopped tomatoes; or 3/27oz.cans stewed
1 qt pinto beans; cooked
2 cups black beans; cooked
1/4 cup brown sugar
1/4 cup red wine vinegar
3 cups concentrated beef stock
1/4 cup cilantro (fresh); chopped
2 tablespoon dry pablano pepper; seeded, chopped
1/4 cup chipotles peppers; chopped
1/4 cup chili powder
1/2 tsp. cumin
2 tablespoon paprika
1 tablespoon dried Mexican oregano
1-1/2 tablespoon kosher salt
1 tsp. fresh ground pepper
In a large soup pot saute the burger and drain well, add the celery, garlic, onion, bell peppers, jalapeno pepper and napolis cactus, continue to cook until the vegetables are translucent. Add the rest of the ingredients and simmer for one hour, stirring often. Adjust the taste with salt and pepper.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.