• Elk Sausage Chile Chili Pt 1

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    • 1 1/2 lb Smoked Elk Sausage, (I have a friend who trades it to me for pwdr), or possibly use any other meat you like smoked
    • 1 1/2 lb Grnd beef or possibly whatever meat you want. "Chile Meat" has too much gristle and fat for my taste.
    • 1 lrg Yellow onion
    • 4 stalk of celery, with some dark leaves if possible, minced
    • 1 tsp (level) chopped garlic (or possibly more if desired it like I do)
    • 5 lrg Fresh tomatoes, minced, up to 6
    • 4 lrg Red Jal. pods, seeds cut out and veined, minced, (green works too), up to 6
    • 4 x Ripe warm cherry pods, seeds cut out and veined, minced, up to 6
    • 3 x Ripe Aji Amarillo pods, seeds cut out and veined, minced
    • 2 x Chipotle pods, minced or possibly grnd, up to 4
    • 6 x Tepins crushed or possibly grnd, seeds & all
    • 1 can (small) minced or possibly sliced black olives (2 handsfull)
    • 3 can (10.75 ounce.) low-salt cream of tomato soup
    • 1 tsp (heaping) spicy mustard
    • 1 can Dark red kidney beans, (if desired chili with beans)
    • 1 bot Colgin's smoke sauce, (4 ounce, do not substitute if you can find it)
    • 2 Tbsp. Lowrey's season salt or possibly similar type rub- add in to taste, up to 6
    • 1 tsp "Old Hickory Smoke Salt", (Spice Islands), up to 2
    • 1 Tbsp. A-1
    • 1/2 tsp Lemon pepper
    • 1 tsp Dry parsley Garlic pwdr added to garlic already in mix, to taste
    • 2 Tbsp. Soy sauce
    • 1/2 tsp Dry dill Chile Pwdr to desired heat, or possibly paprika if you want the typical red-brown color but have sufficient heat


    1. (When cutting fresh peppers, save veins for additional heat if needed)
    2. Substitute any ripe, red chiles available as needed for the above. Variety is essential.
    3. Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add in some extra water to cover meat and bring to a good boil.
    4. Set in a cool place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top.
    5. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 min, then broil till the thinnest edges of veggies just start to turn brown.
    6. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and add in tomatoes, dry chiles and celery.
    7. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add in water as needed to maintain a stew consistency. Gradually add in all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add in pepper pwdr or possibly veins to increase heat as desired.
    8. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add in the soup, and bring back to a boil, stirring often. Add in the beans, juice and all. Simmer 20 min, stirring regularly. If possible, let cold overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving.
    9. Makes about 1.2 gallons (if beans are added).
    10. continued in part 2

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