This recipe goes well with bakery fresh bread and Texas Elk cheese and sausage.
Category:
Soups/Chili
Ingredients:
1 oz. dried ancho chilies, 1 oz. dried New Mexican red chilies, or other dried red chilies, 1 small onion coarsely chopped (3/4 cup), 4 to 6 whole cloves garlic, 4 cups water, divided, 1 teaspoon salt
Instruction:
Heat oven to 400°F. Remove and discard stems from chilies. If desired, remove and discard seeds, (the seeds hold most of a chili pepper's heat. Remove them for a milder chili) Rinse chilies with cold water and arrange them in a single layer on a large baking sheet. Roast for 5 minutes (Do not burn.)
Coarsely chop chilies. In blender or food processor, combine chilies, onion, garlic, and ½ cup water. Process until finely chopped. Transfer mixture to a 4-quart saucepan. Add remaining 3 ½ cups water. Add elk meat.
Bring to a boil over medium-high heat. Cover. Reduce heat to low. Simmer for 30 minutes. Uncover. Simmer for 30 to 40 minutes longer, or until chili is desired thickness, stirring occasionally. Stir in salt. Serve chili with tortilla chips or over cornbread, if desired.
