With deer season comes colder weather. The perfect time for a bowl of elk chili!
By: Randy Newberg
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour and 30 minutes
- 3 tablespoons vegetable oil
- 3 pounds elk stew meat, cut into 1/2-inch cubes
- 3 cloves garlic, minced or pressed
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 3 tablespoons flour
- 1 tablespoon dry oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (13-ounce) can beef broth
- 1 (8-ounce) can tomato sauce
- 1/8-1/4 cup green chili salsa (1/4 cup is spicy)
- 4 cups canned pinto beans, drained
- Optional garnishes: sour cream, cheddar cheese
1. Add oil to cubed elk, and mix to coat all pieces.
2. Heat a Dutch oven pan, add oiled elk cubes and stir over medium heat until elk loses pink color, but do not brown too much. Stir in garlic.
3. Remove from heat. Combine chili powder, cumin, flour, oregano, salt, and black pepper, and sprinkle over elk cubes until well coated. Slowly add broth and tomato sauce to meat, stirring until well blended.
4. Cover and simmer on low for 30 minutes to 1.5 hours, or until elk is tender (do not overcook).
5. Add green chili salsa and pinto beans (drained), and simmer for an additional 20-30 minutes.
6. Serve in warmed bowls; garnish with cheese and/or sour cream.