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Classic Elk Chili in Stock Pot

Classic Elk Chili

5 from 2 votes
Classic chili with a few twists that features delicious ground elk meat
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Course: Dinner, Main Course, Supper
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

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 =)

Equipment

  • Stock Pot

Method
 

  1. 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.
    Classic Elk Chili Veggies in Pot
  2. 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.
    Classic Elk Chili with Meat Added
  3. 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.
    Classic Elk Chili in Stock Pot

Notes

Note: We added the marrow bones for fun and flavor.  Feel free to join us or omit.