This chili will warm you up in more ways than one. This is for those that like just a little heat in theirs.
This week, the Sunday Supper team has girded their loins, pulled themselves up by their bootstraps, and rolled up their sleeves… we are taking on new ingredients, new dishes or new cooking techniques we have always wanted to try – or dare to attempt!
Now at first glance, you would probably think that when it comes to my Caribou Andouille Chili – the adventure for me would be the wild caribou meat. But believe it or not, you would be mistaken!
With this chili, the Andouille sausage and chipotle peppers were the challenge for me! This was the first time I had ever used both of these seemingly commonplace ingredients.
I know not everyone has access to caribou meat, and before moving to Alaska, neither did we. Since coming to Alaska, there have been many things that we have adventurously tried for the first time. Dall sheep, caribou, moose (which became our “beef”), jelly made fireweed flowers, wild caught-ourselves halibut and salmon…yes many new things. But I must say that there is one thing that really, really stands out as a uniquely Alaskan food adventure. We went to a potluck picnic, and someone brought THIS…
Now, I’m not going to tell you what this one was quite yet. I’d love for you to take a guess!!
On to my dish! Those of you that aren’t quite brave enough to try this with caribou (wild reindeer) – or more likely don’t have access to it – You can make this with venison or beef instead.
In a bowl, combine a quarter cup of Chili Powder and a tablespoon each of Oregano and Cumin. Set it aside.
Dice up a Red Bell Pepper, an Orange Bell Pepper, a large red Onion, and mince 5 cloves of Garlic.
In a skillet, heat 2 tablespoons of oil over medium heat. Sauté the peppers, onion and garlic until tender, and just beginning to get a little color.
Stir in your spices.
Next, mince up 3 Chipotle Peppers in adobo sauce.
Then split & slice 12 ounces of Andouille Sausage.
In your slow-cooker, start with a quart of Chicken Broth, and 2 1/2 cups of water. Add in 2 1/2 cup of dry navy beans that have been sorted and rinsed.
Add in your sausage, chipotle peppers and a pound of stew meat…whether that is caribou, venison, moose or beef. The stew meat should be cut into about 1 1/2 inch pieces.
To this, stir in a tablespoon of Brown Sugar, two tablespoons Soy sauce, and a teaspoon of Liquid Smoke.
Add in two bay leaves. My bay leaves come from the land of giants, so I only added one.
Finally, here comes those sautéed goodies.
Stir this all together with some salt & pepper.
Cook this in your crockpot for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender. Serve it with some cooked rice. Enjoy!
- 1 lb Stew Meat (Caribou, Moose, Venison or Beef), cut into 1½ inch pieces
- 12 ounces Andouille Sausage, split and sliced into ½ inch pieces
- ¼ cup Chili Powder
- 1 Tb Cumin
- 1 Tb Oregano
- 1 red Bell Pepper, diced
- 1 orange Bell Pepper, diced
- 1 large Red Onion, diced
- 5 cloves Garlic, minced
- 2 Tb oil
- 1-3 Chipotle Peppers in Adobo Sauce, minced (according to taste)
- 1 quart Chicken Broth
- 2½ cups water
- 2½ cups dry Navy Beans, sorted & rinsed
- 1 Tb Brown Sugar
- 2 Tb Soy Sauce
- 1 tsp Liquid Smoke
- 2 bay leaves
- 1 tsp Salt
- 1 tsp Black Pepper
- Cooked Rice
- In a bowl, combine the chili powder, oregano and cumin. Set that aside for now.
- In a skillet, heat your oil over medium heat. Sauté the bell peppers, onion and garlic until tender, with just a little bit of golden edges. Stir in the spices.
- In your slow-cooker, combine all of the ingredients except the rice. Stir it all together.
- Cook this in your for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender.
- Serve it with the cooked rice.
And no, I didn’t try it. When I went back up to get a piece, it was already gone! It was the first dish to vanish from the picnic.