Elk
Championship Elk Chili with Smoky Peppers
Prep Time
20 minutes
Cook Time
3 hours
Servings
8
Ingredients
- •3 lbs ground elk
- •2 tablespoons olive oil
- •2 large onions, diced
- •6 cloves garlic, minced
- •3 jalapeños, seeded and diced
- •2 chipotle peppers in adobo, chopped
- •3 tablespoons chili powder
- •1 tablespoon cumin
- •1 tablespoon smoked paprika
- •1 teaspoon oregano
- •2 cans (28 oz) crushed tomatoes
- •2 cans (15 oz) kidney beans, drained
- •2 cups beef stock
- •2 tablespoons tomato paste
- •1 tablespoon cocoa powder
- •2 tablespoons apple cider vinegar
- •Salt and pepper to taste
- •Toppings: sour cream, shredded cheddar, diced onion, cilantro
Instructions
- 1
Heat olive oil in large pot over medium-high heat. Brown elk in batches, breaking up with spoon. Remove and set aside.
- 2
In same pot, sauté onions until softened, about 5 minutes. Add garlic, jalapeños, and chipotles. Cook 2 minutes.
- 3
Add chili powder, cumin, paprika, and oregano. Toast spices for 1 minute until fragrant.
- 4
Return elk to pot. Add tomatoes, beans, stock, tomato paste, and cocoa powder. Stir well.
- 5
Bring to boil, then reduce heat to low. Simmer uncovered for 2-3 hours, stirring occasionally.
- 6
Stir in vinegar. Season with salt and pepper to taste.
- 7
Serve hot with desired toppings and cornbread on the side.
About Elk
Elk is one of the leanest red meats available, with a rich, slightly sweet flavor. It's high in protein and lower in fat than beef.