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Tyson Ranch Chili

Monday, 26 May 2008

Description

Between albums, Canadian cowboy musician Ian Tyson always makes time to enjoy his wife's chili. Chock full of venison, this chili is truely unique. His song, "Early Morning Rain," made famous by his first group, Ian and Sylvia, is one of my favorite tunes of all time. Here is his highly unusual chili.

Ingredients

At a glance

Cuisine

American

Ingredient

Beef

Cooking Method

Simmer

Heat Level

Chile

New Mexico Green

Meal/Course

Dinner

Main Course

Serves

1 12-ounce can of beef consomme
1½ cups red wine
4 to 6 ounces tomato sauce
2 bay leaves
4 cinnamon sticks
Pinch ground coriander
1 tablespoon dried oregano
2 to 3 tablespoons vegetable oil
4 cloves garlic, chopped
4 to 5 venison steaks cut into bite-sized cubes
1 large onion, chopped
1 green bell pepper, stem and seeds removed, chopped
1 red bell pepper, stem and seeds removed, chopped
1 4-ounce can New Mexican green chile, chopped
2 to 3 jalapeños, stems and seeds removed, chopped
6 to 8 large dried apricots, chopped
Cooked fettucine noodles
Feta Cheese, sour cream, and hot sauce for garnish

Methods/steps

Combine the consomme, wine, tomato sauce, bay leaves, cinnamon, coriander, and oregano in a large pot.

Heat the oil in a pan until hot. Add the garlic and the meat and brown. Remove the garlic and the meat and put into the cooking pot. Add the onion, green and red bell peppers and the New Mexican green chile to the oil and saute for 1 to 2 minutes. Add to the pot. Add the jalapeños and apricots to the mixture and simmer for 2 hours. Turn off the heat and let stand for 1 hour. Reheat before serving.

Serve the chili on top of the fettucine noodles, topped with the feta cheese, sour cream, and hot sauce.

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