Elk Chili

From Ted McCormack

4 lbs Elk or bison stew meat
¼ lb bacon, diced
3 onions, diced
4 cloves garlic, chopped
1 lb dried beans, soaked and par cooked
2 bottles beer
1 can of tomatoes
1 tablespoon salt
1 teaspoon black pepper
2 teaspoons oregano
2 tablespoons parsley, chopped
2 teaspoons cumin
2 teaspoons coriander
4-6 assorted chilies
2 cloves garlic, chopped
1 lime, juice and zest
1 bunch cilantro
½ cup olive oil

1. Render bacon in large heavy bottom stock pot 5 minutes until bacon is crispy. Brown Elk stew meat in the bacon fat 5 minutes.

2. Saute onions in bacon fat 10 minutes until soft and translucent, add garlic and stir cooking another 5 minutes.

3. In a food processor make a chili paste with the 4-6 chilies, 2 cloves garlic, lime, cilantro and olive oil.

4. Slightly brown the cumin and coriander in with the onions 1 to 2 minutes. Stir in the beans, beer, tomatoes, oregano, parsley, salt and pepper and half of the chili paste.

5. Bring to a boil and simmer at least two hours. When almost done add remaining chili paste and simmer 15 minutes. Chili is done when meat is “falling apart” tender, up to 4 hours of slow simmering.