(EMAILWIRE.COM, October 01, 2007 ) San Angelo, TX - - Chilly winter weather brings out America’s appetite for hearty, meaty winter dishes, and chili tops the list. Chili lovers can be pretty adamant on what makes that perfect cold weather meal. For some the meat should be cubed, while others require the meat to be ground. Chili is served with or without a variety of different kinds of beans, over pasta, with rice, on bread or by itself. It’s made from beef, pork, chicken, turkey and even emu.

“It is a nutrient rich alternative and works great in your favorite chili recipe,” says James Ehler, Chef and webmaster of FoodReference.com. According to Ehler, fully cooked emu meat will retain a deep red color so care should be taken not to over cook.

Ehler is not the only food expert that thinks eating emu is a good idea. Emu meat is touted by Dr. Barry Sears in his book “The Zone Diet” as “the protein that our bodies are genetically programmed to eat. Emu also makes us feel better and live longer,” Sears said. “In fact, emu has the lowest percentage of fat of any red meat, which gives it the highest ranking of any meat source on my Top 100 Zone Foods list. More importantly, most of the fat found in emu is the heart-healthy monounsaturated kind.”

According to USDA, emu meat is higher than most other meats in protein, lower in saturated fats, and higher in eleven different vitamins and minerals including iron, zinc, B12, B6, selenium and potassium.

Choosing good quality emu meat is relatively easy. It must be a deep red, should be vacuum packed or offered fresh.

Emu meat may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at www.aea-emu.org.

Cajun Emu Chili

1 lb. ground emu
½ c. finely chopped onions
¼ tsp. crushed dried oregano leaves
¼ tsp. curry powder
¼ tsp. dry hot mustard
¼ tsp. crushed thyme leaves
¼ tsp. minced fresh garlic
1 c. water, divided
2 medium tomatoes, peeled, seeded and chopped (about 1 c.)
2 Tbsp. quick cooking flour
1 (6 oz.) can tomato juice
1 ½ tsp. chili powder
½ tsp. paprika
1/8 tsp. ground black pepper

Coat the inside of a large skillet with non-stick spray and place over high heat. Add the ground emu and onions. Sauté until brown, stirring constantly to prevent burning. Add the oregano, curry powder, mustard, thyme and garlic, then add ½ cup of the water and the tomatoes. Continue to cook, stirring constantly for five minutes or until thickened to the desired consistency. Stir in the flour and cook for 1 minute, stirring constantly. When the mixture starts to stick add remaining water, tomato juice, chili powder, paprika and pepper. Reduce heat and simmer for 3 to 5 minutes before serving.

Heart Healthy Emu Chili

1 pound ground emu
1 medium onion, chopped
1 bell pepper, chopped
2 tablespoons cooking oil
1 1/2 teaspoons salt
3 tablespoons chili powder (or to taste)
1 1/2 tablespoons paprika
2 tablespoons sugar
1 large can tomato juice
2 cans chili beans

Mix the spices and sugar in a bowl. In a deep skillet or Dutch oven, sauté the onion and bell pepper in the cooking oil; add the meat as the onion begins to clear. As you brown the meat, add spice mix. The meat should be lightly browned, even left a bit pink.

Add the tomato juice and chili beans. Simmer for one hour.

Both these heart healthy recipes are great the next day – if you have any left over!

The American Emu Association is a non-profit trade association representing the emu industry. The emu industry is an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society. For more information about the American Emu Association (AEA) or the emu industry visit http://www.aea-emu.org or call 541-332-0675.

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