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Also see Article on Emu
EMU - BILL’S EMU CHILI
Serves 8.
Emu meat is available either vacuum packed or fresh. It may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. According to AEA, emu is deep red colored meat with no marbling. Because it is very lean, there will be little to no shrinkage during cooking. A moist heat and shorter cooking time is recommended.
For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at www.aea-emu.org
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.
Notes:
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.
Recipe courtesy of the American Emu Association
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