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Kirt Martin's Cooking on the Wild Side - 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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Nov 7 is the last recipe post?????? It is Dec allready whatss up!!!!!!!!!!
eagerly awaiting and growing impatient want more Chef Kirt and now before I run out of ideas for Christmas cooking.
— hooter brown · Dec 10, 02:47 PM · #
Hi everyone, we are working on getting the rest of the programming up. We have December and January programming that is being processed as we speak. We ended up filming all the programs within two weeks and they’re taking a little time to process. They will be up next week. To tell you what’s on line first:
Steamboat Roast,
Crown Roast,
Halibut Cheeks,
and much more!
— Idaho Examiner · Dec 11, 10:57 AM · #