MeatyOakerSmoker
is Blowin Smoke!
- Joined
- Nov 15, 2010
- Location
- NJ
So along with the 3 pork shoulder blade roasts and the fatty I cooked this weekend, I decided to smoke some elk for chili. Elk is pretty lean and although it makes a decent chili on it's own a little bit of fat from beef or pork goes a long way. Turns out I have a lot of trimmings from pork butts and briskets in the freezer so with a little bit of hunting through the freezer I was set to go.
I always start trying to find with some recipe I think I'm going to follow but after I can't decide which my chili always winds up being kitchen sink chili. Never been disappointed but I always feel like it can be improved or needs tweaks.
Word to the wise, don't do what I did and saute very spicy peppers. Our house was like it got pepper gassed and I almost got a divorce with both kids started coughing.
I used:
2# of ground elk
?# of pork trimmings
?# of brisket trimmings
1 red bell pepper
1 onion
1 celery stalk
1 carrot
1 can tomato paste
1 can diced tomatoes
4 cloves of garlic
some dried chilies soaked in water - chipotle, arbol, piquin
smoked a fresh jalapeno while the smoker was on
chipotle powder
few tablespoons of chili powder
cumin
sage
salt
red wine
And now for the PRON
Smoked Elk
Smoke Pork Chopped
Brisket trimmings
LOTS of steps missing but basically browned everything, sautéed the veggies, added the spices and sautéed them in, added the tomato paste, blended the soaked peppers and smoked jalapeno with the diced tomatoes, added that to the pot, simmered away, adjusted flavor to taste then ended up with this.
Here's a bowl shot, to which I eventually added avocado and fresh jalapeno but I was too hungry for that shot.
At the end I adjusted the flavor with, dont' ask me why I just thought it would work and it did, tamarind paste. Needed a little salt but I got a little heavy handed with that so I might need to add beans to fix it but as of today it's all good.
Thanks for looking
I always start trying to find with some recipe I think I'm going to follow but after I can't decide which my chili always winds up being kitchen sink chili. Never been disappointed but I always feel like it can be improved or needs tweaks.
Word to the wise, don't do what I did and saute very spicy peppers. Our house was like it got pepper gassed and I almost got a divorce with both kids started coughing.
I used:
2# of ground elk
?# of pork trimmings
?# of brisket trimmings
1 red bell pepper
1 onion
1 celery stalk
1 carrot
1 can tomato paste
1 can diced tomatoes
4 cloves of garlic
some dried chilies soaked in water - chipotle, arbol, piquin
smoked a fresh jalapeno while the smoker was on
chipotle powder
few tablespoons of chili powder
cumin
sage
salt
red wine
And now for the PRON
Smoked Elk
Smoke Pork Chopped
Brisket trimmings
LOTS of steps missing but basically browned everything, sautéed the veggies, added the spices and sautéed them in, added the tomato paste, blended the soaked peppers and smoked jalapeno with the diced tomatoes, added that to the pot, simmered away, adjusted flavor to taste then ended up with this.
Here's a bowl shot, to which I eventually added avocado and fresh jalapeno but I was too hungry for that shot.
At the end I adjusted the flavor with, dont' ask me why I just thought it would work and it did, tamarind paste. Needed a little salt but I got a little heavy handed with that so I might need to add beans to fix it but as of today it's all good.
Thanks for looking
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