A whole muscle cut chili based on an award-winning recipe from our Founder's mom, Cindy McCoy!
Ingredients1.5 pounds defrosted ostrich (we used tenderloin)
2 oz dried chiles
2 tsp ground cumin
1 tsp black pepper
1 tsp kosher salt + additional to taste
4 tbsp butter
½ yellow onion diced
3 tsp fresh garlic minced
2 cups ostrich bone broth or beef broth
3 tbsp Masa Harina (corn tortilla flour)
2 tbsp brown sugar
2 tbsp white wine vinegar
2 large lime wedges
Special Kitchen Tools: none
Preparation:
Preheat skillet with a small amount of oil. Place chiles in pan and lightly cook to soften. Do not allow to burn.
Once heated through, place in a bowl and submerge in hot water, cover with plastic wrap and allow to sit 30 – 45 minutes.
Once the peppers are softened, remove the stems and seeds
Mix the chiles with the cumin, salt, black pepper and ¼ cup water. Place in food processor and blend until a smooth paste forms. Place aside until needed.
Using the same skillet, add 2 tbsp butter and heat the skillet. Once butter is hot, add cubed ostrich and cook just enough to brown all sides. Remove and set aside.
Add remaining 2 tbsp of butter to pan and quickly sauté the onions and minced garlic. Once the onions are soft, add 1 tbsp of white wine vinegar to deglaze the pan. Using your cooking tool, scrap the bottom of the pan to get any bits of peppers and meat off of the bottom.
Add stock and bring to a quick simmer. Add chili paste and allow to simmer.
Add Masa Harina slowly and while stirring to avoid clumping. Your sauce will begin to thicken. Allow to simmer for 2 minutes and then add in sautéed ostrich.
Simmer as low as possible for 1.5 hours.
Taste and adjust salt level if desired. Add remaining tbsp of white wine vinegar and the juice from 1 of the lime wedges. Simmer for another 10 minutes.
Serve over rice or by itself, add an additional lime wedge and a dollop of sour cream.
