Large milestones are worth recognizing but it’s the small rocks that are trod underfoot en route to achievement that need greater recognition. This I think as I launch into the last hill repeat, stomach in full revolt and hamstring screaming an angry dissertation of hatred. As the merciless ascent continues, I’m petitioning the gravel beneath my feet- “give me strength, give me wisdom, give me a finish.” Training “rocks” (this, sadly, being an unfortunate platitude).
I’ll stop short of drawing any iron-clad analogies between marathon training and the yearlong chili project. Plainly, they both require a standard measure of persistence. Day 226
1T olive oil
1 lb elk stew meat
2 T chili powder
½ T garlic powder
½ T onion powder
½ t celery salt
½ t cumin
1 can (14oz) diced tomatoes
1 can (4oz) green chilies
1 C vegetable juice
1 can (15 oz) pinto beans-drained
1 T corn meal
- Fry the meat and seasonings in oil for 5 minutes.
- Add tomatoes, chilies, and juice. Simmer for 45 minutes.
- Add beans and corn meal. Simmer for 15 minutes.
The flavor and texture of the stew was top notch, with a spicy flair complementing a silky, tomato base. The beans were a lively, well-proportioned addition to the standard elk chili. The sole failing of the dish was the meat. The elk had a generally chewy finish. Consensus was that it had a jerky-like texture. This did little to put me off, as I have been seeking a good “jaw workout”. Seriously, how bad can a combination of smooth chili and elk jerky actually be? Some of the ITP were not amused by my voicing this rhetorical. I think that had I simmered everything longer, we’d have had a tenderer product. Live and learn. The chili project isn’t a sprint, it’s a marathon. (Okay, I didn’t exactly use an analogy, but a metaphor).