(RECIPE AND DIRECTIONS BELOW!!!!!)
We hunt because there are a few of us that are still driven to chase their own sustenance and to distribute that harvest among ones family and friends. For those of us that are called to the wilderness when the chill returns to the air after a hot stretch of summer, we bring you our "Mountains to Meals" segments. These are straight from the Killswitch kitchens of all of our team members. Some of these recipes have been handed down to us by our family members and friends and some of these are our own creations. We want to share with you, the end results of a small portion of our harvests and hope that these recipes find your table, but MOST importantly, your family's taste buds! So join us in EP1 of many, "Mountains to Meals." From the field to the table, lets complete this harvest together, with some of Matt Garcias delicious ELK CHILI!! ENJOY! (RECIPE AND DIRECTIONS BELOW!!!!!)
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Video Performance/field production - Matt Garcia (Team KillSwitch)
produced and edited - Sean Curtis (Team KillSwitch)
music credit: www.bensounds.com
RECIPE - RECIPE - RECIPE - RECIPE - RECIPE
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1 TBSP Olive Oil
1 Medium Yellow Onion - Diced
2 Lbs ground venison
6 Cloves of garlic - minced or crushed
1 ½ Cup beef broth/stock
2 ½ tbsp chili powder - I used hot New Mexico red chili powder
½ tsp Cayenne pepper
2 TBSP Cumin
2 tbsp Sugar
1 ½ tsp salt (add to taste)
1 tsp fresh cracked black pepper
2 tbsp Tomato Paste
1 8oz can tomato sauce
1 28oz can diced tomato (do not drain liquid)
1 16oz can of kidney beans (drained and rinsed)
Add oil into your dutch oven over medium high heat until your oil begins to glisten
Add your diced onion along with a pinch of salt and cook over medium high heat until the onion becomes translucent
Add your ground venison.
Brown your meat, and cook until there is no more pink visible
Once your meat is browned, add your minced/crushed garlic, cooking until it becomes fragrant.
Add Tomato Paste, and cook into the meat for 2-3 minutes, allowing the paste to coat all of the meat and onions.
Add your tomato sauce and diced tomatoes. Cook your mixture, stirring occasionally, until it comes to a light simmer.
Add Beef broth and allow to come to a boil
Reduce your heat to medium low and add your beans. Continue to cook until your chili comes to a soft boil.
Once your chili comes to a boil, reduce your heat to low and allow to simmer for a minimum of 20 minutes. Best of left to simmer for 4-6 hours stirring occasionally, and adding water if your chili becomes too thick. Don’t forget to put a lid on your dutch oven for the last 2 hours of simmering.
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