Elk Chile Colorado

THE HUNTER'S TABLE COOKBOOK

from the Fare Game chapter

Serves6

 

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

This version of chile makes for a very spicy treat. 
Guests can spoon chile onto tortillas and add desired toppings, or simply eat out of a bowl. Enjoy!

Ingredients:
6 to 8 New Mexico dried chiles, washed and stems removed
2-1/2 cups water
Vegetable oil
2 pounds elk meat, cut into 1-inch cubes
1 large onion, chopped
2 Anaheim chiles, chopped
6 garlic cloves, minced
1 (28 -ounce) can tomatoes, diced
2 (7-ounce) cans whole mild green (Anaheim) chiles, chopped
1/2 teaspoon dried oregano leaves
2 cups beef broth
Salt and pepper to taste
Flour tortillas, warm
Shredded cheese
Salsa
Shredded lettuce


Instructions:
Place New Mexico dried chiles in a small saucepan with the water. Bring to a boil, remove from heat and steep chiles for 30 minutes. Place softened chiles and about 1/2 cup of the liquid in a food processor or blender. Process until smooth, adding additional liquid if necessary to puree. Pass mixture through a strainer to remove seeds and any bits of skin.

Heat oil in a large saucepan over medium-high heat. Add meat and brown evenly. Add onion, 2 Anaheim chiles and garlic and cook until onion is translucent. Add tomatoes, canned chiles, oregano, beef broth and processed New Mexico chiles. Cover and bring to a boil. Reduce heat to low and simmer for 2 hours or until meat is tender. While cooking, make sure that there is always enough liquid to barely cover meat. When done, season to taste with salt and pepper.

To serve, ladle chile into bowls and serve with four tortillas, cheese, salsa and lettuce on the side, or simply eat out of the bowl.



Did You Know...
Since 1973 more than 433,000 guns have been sold through Ducks Unlimited® 's fund-raising event system, bringing in total revenues of nearly $152 million for DU™ conservation programs. (The Hunter's Table Cookbook)