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Bill’s Emu Chili
1/2-cup olive oil
3 cloves garlic, chopped
2 large onions, diced
2 pounds ground emu
1 quart canned tomatoes, chopped
2 pounds home cooked kidney beans or 2 16-ounce cans (see note below)
½ teaspoon pepper
2 tablespoons chili powder
1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
2 ounces whiskey
Salt to taste
Heat half the olive oil in a large deep skillet and sauté the garlic and onions
until clear. Remove the garlic and onions, set aside. Turn the heat to high and
sear the ground emu, adding more oil as needed. Add the tomatoes, beans and
seasonings (except for salt), mixing well. Bring to a simmer. Simmer for 30 to
45 minutes. Taste for seasonings and make adjustments, salting as needed. Add
the whiskey. Taste again for seasonings and make final adjustments. Simmer for 5
minutes and serve.
Serves 8.
Notes:
Since chili powder varies in salt content as well as spiciness, you should never
salt until after simmering the other seasonings for a while.
If you use store bought beans, taste the liquid. If it is very sweet it will
fight the flavor of the whiskey. Drain it off for use in a vegetable soup later
and substitute water instead.
Do not simmer the chili for more than 5 (or at the outside 10) minutes after
adding the whiskey because it will burn off.
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