It had to happen one day and I’ve had it in the freezer for about 2 weeks, so today was the day. “Pony Time.”
All my friends told me that if I wanted to cook horse meat it should be “chevaline” from a butcher who specializes in horse meat and not the ordinary horse meat that they sell in supermarkets. Okay. Chevaline is a darker meat than beef, not quite the bizarre, dark color of camel but definitely darker.
Not wanting to recklessly gallop into horse cuisine with my eyes wide shut, I thought it would be best to use the meat in a familiar way; hamburgers, meatballs, chili. Chili was a good choice and you have the ole juxtaposition of horse/cowboy/chili thing going. I found some rectangular cans of coco beans to reinforce the Frenchness of this bowl of the red.
Not as good as fresh coco beans, and I thought smaller, but these were good quality canned beans with diced tomatoes, sage and bay leaf. Giddyap!
2 tbsp olive oil
1 onion, chopped
2 large garlic cloves, chopped
1/2 red bell pepper, chopped
1 lb chevaline or beef, coarsely ground
4 tbsp good quality chili powder
1 tsp cumin
1 1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
2 cans diced tomatoes
2 cups cooked/canned white beans
Fresh mild chillies, sliced
Soften the onion, garlic and bell pepper in the olive oil, then add the chevaline and cook until all the red has disappeared. Add the chili powder, cumin, oregano, salt and pepper, stirring for a minute or two. Add the diced tomatoes and simmer for about 10 minutes.
Add the beans and continue to simmer for 20 minutes. Ladle into bowls and garnish with fresh chilli, scallions and cheese.