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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.

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.

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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ISSN: 1528-4395
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Trezevant, TN 38258
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