Montana Elk ChiliThis elk chili recipe has been adjusted and improved for many years. Nothing has to be exact, though. Experiment! We often put three times as much chili powder and add some powdered powdered chipotle to it. Ingredients:
1 lb. ground elk (or chopped)½ chopped sauteed onion 2- 16 oz. can beef broth (or 4 cups homemade venison broth) 1-15 oz. can chopped stewed tomatoes 2 –16 oz. can Pinto Beans 1 -16 oz. can Black Beans 1 Tbs. flour to thicken ½ tsp. minced garlic 1 Tb. chili powder 2 tsp. Cumin 1 Tbs. chopped fresh cilantro Salt to taste Cook meat and onions together in pot until meat is browned. Add flour to cold broth, stir out lumps, pour into meat and onion mixture. Add beans and tomatoes. Add all spices, more or less according to personal taste. Simmer for at least two hours. Chili is great served over rice, or with cornbread. Pass around some grated cheddar cheese and fresh diced onion in separate bowls at the table, if desired, to top the chili with. Use Google Custom Search to search this site:  Custom Search
Return to Elk Recipes page, from Elk Chili page Please subscribe to "Website Updates" in the form on the upper left of this page to receive "new page" alerts. We will let you know the topic of any new pages added. You can also subscribe to an RSS feed for this site to receive automated update notices (left column).
|
