There are many excellent chili recipe books. By far my favorite is Jan and Michael Stern’s Chili Nation. A spell-binding page turner, this magna chili carta bestows 51 succulent chili recipes- one recipe celebrating the chili culture of each state (and Washington D.C). For anyone with chili on the brain, the Sterns’ masterpiece is a must read. The recipes are bestowed with wit and flair. Summarily, they run the gamut- beef, seafood, vegetarian. My favorite is the Chili a la Whistle Stop (Alabama). Pre favors the Memphis Barbeque Shrimp (Tennessee) while Chili Jr favors Chicken Chili and Cornmeal Dumplings (Road Island). The Pirate enjoys the Seattle Coffee Chili (Washington) and, last but certainly not least, Mrs. Chili365 loves Chicagoland Chili Mac (Illinois). Alas, we’ll have to wait until next year before diving back into this amazing chili trip around the USA. I’ve gotta break new chili ground. Today’s decent into chili mayhem finds us with chili marinated elk steak lanced with some tasty veggies all done up grilled-kabob-style.
2/3 C white wine
1 T chili powder
2 T brown sugar
1 t liquid smoke
½ t red pepper flakes
1 lb elk steak, cut up (hey, if generous your cousin doesn’t hunt elk, use beef or pork)
Other stuff for the kabobs:
Sliced green pepper
On the side:
Cooked Jasmine Rice
- Mix the marinade ingredients.
- Marinade the elk in a plastic or glass container for 2-4 hours.
- Assemble the kabobs on wooden or metal skewers.
- Grill over a hot charcoal fire until the meat is fully cooked.
- Serve over cooked rice.
Pros of grilling Kabobs: 1) Everyone gets what he or she wants. 2) Everyone sates their aggressive tendencies as they lance foodstuffs with a sharp stick. 3) If you are given to misspelling, kabobs can quite easily become kaboobs.
Cons of grilling kabobs: 1) Lends to confusion as to whose skewer belongs to whom. 2) I always burn the heck out of my fingers when turning those sharp little sticks. 3) If you are given to misspelling, kabobs can quite easily become kaboobs. (Crude Humor, as I am just beginning to understand, is in the eye [errrr, on the chest] of the beholder.)
The kabobs were tasty. The onions, tomatoes, and zucchini turned out sweet, largely owed to the carmelization of sugar which occurred during the grilling process. The chili marinated elk was good, albeit not very spicy. The wine proved not to be the ideal vector for spicy chili flavor. I’d likely have been better served employing vinegar or soy sauce as the vehicle. Not to worry, a day of mild chili flavor isn’t the end of the world. The fact is that an overly mild chili offering merely provides motivation. Stay tuned.