Oh it's true, a man who can really cook and who happens to be a country and Broadway star. Of course he harvested the elk himself at Mountain Spirit, his ranch in southern Colorado.Gary cooking his famous chili at home in Colorado and learning some new music. It was a cold night in Colorado and tasted yummy. Thought you might enjoy sampling this recipe on a snowy night. (If you don't have ground elk, you can use ground lean beef.) This recipe is included in my book to be released Spring 2012.1 pint roasted green chilies, chopped
2 large yellow onions
3 jalapeno peppers, finely chopped
1/2 cup oil
1/2 cup all-purpose flour
Garlic, to taste
Salt, fresh ground black pepper to taste
Brown the elk in oil and place in a bowl; set aside. Cut tomatoes and onions into small pieces and place in a 2 gallon pot; half fill the pot with water. Bring to a boil. Add chopped peppers and elk. Mince garlic, add to pot and reduce heat. Fill pot with water and cook down by a fourth. Make roux by combining the flour and oil and cooking over medium heat until it reaches a golden color. Add to the chili to thicken and stir until well mixed. Allow to simmer on low temperature. Season the chili to taste with salt and pepper.
Gary Morris, Chromo CO; Nashville TN
For those who don't know Gary and have never heard his incredible voice, check out www.garymorris.com or Facebook Gary Morris musician/band page.
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