Back when I was childless, I would have dinner-and-a-movie parties where I tried to match up the meal to the movie. While my menus for "Doctor Zhivago" and "The Lover" were perhaps more accessable (yes, I'll get around to posting them at some point) this was by far the most interesting.
Right after the death of Dr. Hunter S. Thompson, I felt the need to honor the life of the man whose writings were such an influence on my own. So, there were two movies -- "Where the Buffalo Roam" and "Fear and Loathing in Las Vega" -- paired with the most out-there dish I could come up with: ostrich chili.
And, don't think that I just picked up some ostrich meat (they had it at Price Chopper back then) and called it a day. Oh, no -- I wanted this dish to be a case study in pushing the envelope through questionable choices. I browned the meat in lamb fat and deglazed the pot with one of Dr. Thompson's preferred tipples, Wild Turkey.
(Where did the lamb fat come from? I'd braised some lamb shanks in the days prior and saved the liquid, prying off the cap of fat that formed as it cooled.)
The rest of the liquid was beer, and otherwise the chili roughly followed my standard approach (which, if you haven't already, you can read more about on today's Rutland Herald food page).
My guests that night appeared to like it, but they may have just been afraid of how I'd react if they didn't.
I don't know where you can get ostrich nowadays, but emu, which Roots still has on the menu and thus must be available somewhere around here, is similar. "Emu chili" has a nice ring to it.