This 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 chipotle to it.
If you'd prefer to buy a good premixed chili blend try Chef McGannon's WildEats Controlled Burn Chili Blend.
Ingredients for this recipe:
Packing elk meat is difficult, but big game retrieval can even be done alone. There are ways to make it easier, even without expensive equipment, horses or help.
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, if desired
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.
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