Ingredients
- ½ lb Christmas lima beans*
- 2 tsp kosher salt
- 3 lb elk (stew meat*)
- salt and pepper
- 3 tbsp vegetable oil
- 1 large onion (minced)
- 2 red peppers (minced)
- 3 cloves garlic (minced)
- ½ cup tomato puree
- 2 tbsp chili powder
- 2 cups chicken broth
- 2 tsp dried oregano
- ¼ tsp ground cumin
- ¾ tablet Mexican chocolate (chopped)
- sugar
- 1 cup crème fraiche or sour cream
- 2 tbsp lime (juice)
- ½ red onion (minced)
- ⅓ cup cilantro (chopped)
Directions
Step 1
Cover beans with cold water and soak overnight. The next day place on the stove and cook at a low simmer until tender, about 1½ hours. Add the salt and allow to cool in the broth.
Step 2
Cut the stew meat into one-inch pieces. Season with salt and pepper. Heat a wide bottom pan over high heat and add the vegetable oil to the pan and sear the meat in two batches. Remove to a side plate when done. Add the onion, peppers and garlic to the pan and sauté until soft. Stir in the tomato puree and chili powder and cook to reduce for a few minutes. Return the elk to the pan with the chicken broth Add the oregano, cumin and chopped chocolate. Bring to a simmer. Cover with a tight-fitting lid and turn heat down to low. Cook for 2½ hours until the elk is tender. Add the cooked beans and cook on low heat for another 10 minutes. Check for seasoning and adjust with salt or a pinch of sugar if necessary.
Step 3
Whisk together the crème fraiche and lime juice and set aside. Ladle the chili into warm bowls and top with a spoonful of the lime crema, chopped onion and cilantro.
Step 4
Enjoy with a glass of Cakebread Cellars Vaca Red Wine Blend.
Step 5
Christmas lima beans can be ordered from Rancho Gordo in Napa at www.ranchogordo.com, or if unavailable, substitute a large meaty bean in its place. Elk meat can be purchased from Broken Arrow Ranch in Ingram, TX, at www.brokenarrowranch.com, or substitute beef stew meat if unavailable.
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