The work train ...Elk Chili made in the Caboose Part 2 recipe in Tales of the Jointed Track

Please remember, what was made, on this caboose stove, was primitive. Plus I didn't have the option to bring everything I had, and ingredients..So I am going to attempt to do the original recipe and my current. Asterisks, will show what I did do, versus what I do now.

My great disclaimer. This is a quote from John Thorne, and I take no credit: "Chilli is a mixture of meat, fire, and grease. It is a natural child of the arguing state of mind. There is "no" real recipe for it, only disputation, and almost anyone's first thought after a taste of somebody else's version, no matter how much it pleases the throat, is that they could have made it better" John Thorne

The Elk recipe:

Three pounds of meat. can be beef, and pork ...or "game" meats. Please remember, game meats, are that, unless grown commercially and farmed.

Elk, Deer, these are very lean, so you will the need fat * I used bacon to be the fat, so if it is all Lean meat, you will need that...otherwise it will be very dry*

6 TBS of red Chili powder ...You can use a commercial chili powder, like Gebhardt's, but it has other ingredients in it. I Use a "Fernandez brand here, it's mild or HOT, but pure chili powder. * * * I used CHILI-O mix when I made this on the Caboose, ease of transport*

1 medium Onion, minced

1 TBS or Oregano ...Mexican is best if you can get it

1 TBS of Cumin ( ground )

1 TBS of salt...Use Kosher salt ... it is a better salt

1/2 TBS of Cayenne Pepper...or to your taste

2 cloves of mixed Garlic ... you can use "real Garlic" cloves or use the minced jar version you can get today.

1 TSP of Tabasco ... you're choice of brand etc

1 1/2 Quarts of Beef Stock ..." I use beef stock now, gives a richer flavor .. Kitchen Basics, or homemade is my choice".... * I used water only when I did it on the caboose* Note steer away from College Inn and Swanson s, they are over salted .. my opinion only.

1/4 cup Masa Flour .... You can use, regular flour, but Masa give a great defined flavor.

Bullion or soup base to help, bring the saltiness and flavors to combine ... * a can of diced tomatoes and 2 cans of Kidney beans ** That is your option, because a real Texas red is MEAT....but it does give a good flavor.

Brown the meat ...Drain as needed...Please reserve at least 1 TBS, you will need this for flavor. Add the onion, you can cook to a translucent before, then add to the meat. Add the other seasonings and stir about a minute maybe, two. Add the liquid. Bring to a boil, reduce heat and simmer for and Hour and a half..cover and stir occasionally, so it won't scorch ... it will so, you know how your stove works. "IF NOT MAKING A TRUE TEXAS RED, ADD THE BEANS AND TOMATOES, IN THE LAST 30 MINUTES". Stir in the Masa, and cook for 30 more minutes, stir occasionally...

"SO THE MASA DOESN'T CLUMP, MAKE A SLURRY...GET A WHISK OR SPOON AND WORK THE SLURRY IN... THIS IS YOUR THICKENER..

Enjoy and feel free to modify to your tastes...

"Shoe"