Classic Elk Chili
Classic chili with a few twists that features delicious ground elk meat
Equipment
- Stock Pot
Ingredients
- 2 Sweet Onions, diced
- 1 Serrano Pepper, diced Add more for extra heat, seed for less heat
- 2 Stalks Celery, diced
- 2 Bell Peppers, diced Medium size. We used on green and one red.
- 4 Green Onions, chopped Save tops for garnish
- 3 lbs. Ground Elk
- 4 cans Red Kidney Beans 15 oz. cans
- 2 cans Fire Roasted Tomatoes 15 oz. cans
- 1 can Tomato Sauce 15 oz.
- 1 can Tomato Paste 6 oz.
- ½ cup Cilantro, chopped
- 4 Bay Leaves
- 2 tbsp. Chili Powder
- 1 tsp. Allspice
- 1 tbsp. Ground Cumin
- 2 tbsp. Slap Ya Mama Cajun Seasoning
- 16 oz. Bud Light Chelada
- 3 Marrow Bones Optional. We added for fun =)
Instructions
- Saute the veggies (ingredient list through green onion) for 10 - 15 minutes in the stock pot. Add garlic and cook for another 2 - 3 minutes.
- Stir in the elk and mix well. Cook for another 10 minutes or so until elk is browned. Mix in the beans, tomato products, and the herbs and spices.
- Bring to a simmer and cook for 1 hour, stirring occasionally. Slowly add in the chelada and simmer until desired consistency (at least another half hour), stirring occasionally.
Notes
Note: We added the marrow bones for fun and flavor. Feel free to join us or omit.