Game chili with peppers – a detailed recipe for cooking. the recipe – Harold Ellis, Ron Tillett (Harold Ellis and Ron Tillett) Share with friends: 
Food Photography: Ryan Dausch Time: 3 hours. 30 min. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. l extra virgin olive oil and a little more for lubrication
- 900 gr. minced meat from elk or beef
- 2 tbsp. chopped onion vidalia or any other sweet Luke
- 6 finely chopped garlic cloves
- 1500 gr. canned baked whole tomatoes without peels
- 225 gr. canned tomato sauce or mashed tomato
- 1 tbsp. diced bell pepper (any colors)
- 2 tbsp. l chopped fresh parsley
- 2 jalapenos, seedless, finely chopped flesh
- 2 mild green chili peppers, seedless and finely chopped (or 150 gr. canned green chili peppers without liquids)
- 1/2 red or orange habanero chili pepper, seedless, finely chop the flesh
- 2.5 tbsp. l chili powder
- 1 tsp chili powder with chili pepper varieties Poblano (Ancho)
- 1/2 tsp Chipotle Smoked Chili Powder
- Coarse salt
- 1.5 tbsp. l ground cumin
- 1.5 tsp dried oregano
- Freshly ground pepper
- 1/2 tbsp. beer (can be replaced with water)
- 3 tomatoes
Recipes with similar ingredients: ground beef, sweet onion, onion vidalia, garlic, tomatoes, sweet pepper, parsley, chili pepper, pepper jalapeno, chili seasoning, chipotle pepper, ancho pepper, cumin, oregano, light beer
Recipe preparation:
- Heat olive oil over medium heat over high heat. in the pan. Put the minced meat and cook for 10 minutes, stirring, so that the minced meat does not stray into lumps until the meat loses its Red color. Add half the prepared onion and garlic and cook another 10 minutes. Set aside.
- Combine baked tomatoes and tomato sauce in a large saucepan and cook over medium heat, kneading with a pestle for cooking mashed potatoes. Add the remaining onion and garlic, Bulgarian peppers, parsley, green chili peppers, jalapenos, and habanero, mix. Add all the chili powders, 2 tsp. salt, cumin, oregano, 1/2 tsp black pepper and beer. Turn down the heat to moderately medium and simmer chilli at low boil for 1 hour, occasionally stirring.
- Meanwhile, preheat the oven to 90 degrees, baking sheet lightly grease with olive oil. Cut the tomatoes in half and put on the prepared baking sheet with the slice down. Grease the tomatoes olive oil, sprinkle with salt and bake for 1 hour, until they darken and do not wrinkle.
- Crush tomatoes with mashed potato pestle and add to the pan. Cover and continue to simmer the chilies for another 1 hour. Salt.
