| Texas
Chili con Carne de Emu
|
| 1
½ lbs Emu Steak (cubed 1Inch) |
| ½
lbs Emu Ground Meat (browned) |
| 2
tablespoons Flour |
| 4
tablespoons Shortening |
| 2
cloves of Garlic, minced |
| 2
tablespoons Chili Powder |
| 1
tablespoon Cumin Powder |
| 1
Chili Pepper, minced very fine
(optional) |
| Salt |
|
| Roll
the Emu cubes in flour. Heat the
shortening in a heavy pan and brown the
meat, turn to get color on all sides.
Do it quick and keep stirring. Lower
the heat, add garlic and Chili Pepper and
cook for 1 minute, always stirring, then
add 1 cup of water and the rest of the
items. Cover and simmer for 2 to
three hours. Add a little water in
between as required. Do not burn.
Salt to taste. |
|
| Serve
in traditional manner, with red Pinto
Beans and fluffy Rice. |
