Beaver Chili
From grizzlybear 16 years ago
- 90 minutes to make
- Serves 68
Nothing like a zesty Beaver Chile to fill you up...........actually is really tasty meat.and with th espices ...OH YEAH This is the way to eat beaver.....one of my mountain buddys makes this .....MMMMMMMMMM
Ingredients
- 2 - 3 lb's beaver meat shopping list
- salt and pepper, course ground if available shopping list
- butter shopping list
- 1 large onion, chopped shopping list
- 4 carrots, diced shopping list
- 6 celery stalks with leaves, chopped shopping list
- 4 cloves garlic, finely chopped shopping list
- 3 medium pototoes, cubed, optional shopping list
- 1 can (15oz) tomato sauce shopping list
- 1 can (15oz) chopped tomatoes shopping list
- 6 - 8 roasted chili peppers, remove skins and seeds, finely chopped shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp chili powder shopping list
How to make it
- Liberally season meat on both sides with salt and pepper. Place in refrigerator uncovered for at least two hours.
- Remove meat from refrigerator and place on counter for 20 minutes. Cube meat into bite size pieces.
- In a large skillet, pot or dutch oven, melt a little butter. Saute the onion, carrots, celery and garlic until semi-soft.
- Add the meat and cook over medium heat until cooked through.
- Microwave the potatoes until semi-soft. Don't overcook.
- To the meat mixture, add the potatoes, tomato sauce, chopped tomatoes, chopped chili peppers, cumin and chili powder. Stir together.
- Bring to a boil then reduce heat and simmer for 60 - 90 minutes. Add a little water if too thick and not fully cooked.
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