Monday, February 25, 2013

Texas Armadillo Chili with Two Beans

I'm thinking about dusting off the tune, The London Homesick Blues, with the famous chorus "I wanna go home with the Armadillos, great country music from Amarillo and Abilene!" Which makes me think of Texas in general.  So I thought I'd do a historic recipe from Texas! 

Mmmmm Armadillo!

Texas Armadillo Chili with Two Beans

If you find yourself thinking what the heck can I do with that leftover Armadillo this delicious, spicy red chili is just what you’ve been looking for.  If you’re fresh out of armadillo you can always substitute ground beef or pork!   I think people stopped eating Armadillo for some sort of health reason… perhaps its unhealthy to tangle with one.  Anyway I’d check with my local health department or at least the Fish and Game folks where you live.


3 Tbl. Butter
2 white onions, chopped
4 Garlic cloves, chopped
2 lbs. Ground armadillo
3 Tbl. Mild Chili powder
1 Tbl. Ground cumin
½  tsp. Cayenne pepper
½ tsp Mexican oregano
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 Medium white potatoes, peeled, diced
2 large Carrots, peeled, diced
1 Poblano chile , diced
3/4 cup Chili sauce
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

Sauté onions and garlic in butter over medium heat until lightly golden in heavy large saucepan or Dutch oven. Add armadillo and cook until brown, breaking meat up with a spatula. Stir in chili powder, cumin, cayenne and oregano.  Continue cooking 3 minutes, then mix in tomatoes, beef broth, potatoes, carrots, Poblano chile and chili sauce. Bring to a hard boil and then reduce heat to a simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer about 30 minutes longer, until beans are heated through and vegetables are very tender.
Serves 6

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