Elk Chili Potato Skins Recipe

Elk Chili Potato Skins Recipe

These elk chili potato skins are a creative alternative to your classic chili in a bowl

By: Chef Tom Minchella


Tom Minchella is the executive chef at McKendrick's Steak House in Atlanta, Georgia.


Serves: 8

Prep time: 30 minutes

Cook time: 4 hours

Total time: 5 hours

Elk Chili Ingredients:

  • 1 tablespoon olive oil
  • 1 ½ pounds elk round
  • 1 ½ cups diced yellow onion
  • 3 cloves fresh garlic
  • 1 dried red chili, chopped
  • 5-6 cups beef broth
  • 1 bottle dark beer
  • 1 pinch red pepper flakes
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano
  • 2 teaspoon paprika
  • 1 (14.5-ounce) can diced tomatoes
  • Salt and pepper, to taste

Elk Chili Directions:

1. Heat a large skillet over medium high heat.

2. With a sharp knife, slice elk into ½-inch slices. Season elk with salt and freshly ground black pepper.

3. Add olive oil to preheated pan and then add sliced elk. Stir elk with a wooden spoon and brown or sear on all sides.

4. Add onions and garlic and stir occasionally until onions are translucent, about 4 minutes.

5. Add beer, 2 cups of beef broth and all spices. Turn heat to low and simmer for 1 hour.

6. Add 1 cup of beef broth and cook for another hour and as the broth reduces and becomes dry add more beef broth as needed. Simmer until elk is slightly tender, about 3-4 hours.

7. Add tomatoes and simmer for 45 minutes, adding more broth if needed.

8. Check elk to see if it is tender. Season chili with salt and pepper. Remove from heat and bring to room temperature.

Potatoes and Salsa Ingredients:

  • 8 small Idaho potatoes
  • 3 large ripe tomatoes
  • 2 small jalapeños
  • 1 small red onion, diced
  • 2 cloves garlic, chopped
  • 1 lime
  • ½ pound grated sharp cheddar cheese

Potato Skin Directions:

1. Bake potatoes until soft and then cool. Slice potatoes in half and with a spoon scoop out about half the potato.

2. Toast skins under the broiler until crisp.

3. Combine all ingredients for the salsa, season with salt and pepper.

4. Top skins with elk chili and then place on a cookie sheet and bake in a preheated 350-degree oven for 15 minutes or until chili is hot.

5. Remove from oven and transfer to a serving dish. Top with salsa and some of the grated sharp cheddar; serve.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.