September 01, 2017
By Randy Newberg
Randy, host of Fresh Tracks with Randy Newberg on Sportsman Channel takes us on a different kind of adventure, with his Elk Venison Chili Recipe.
Prep time: 30 minutes
Cook time: 1 hour
- 3 tablespoons vegetable oil
- 3 pounds elk venison stew meat, cut into ½-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
- ½ teaspoon black pepper
- 1 (13-ounce) can beef broth
- 1 (8-ounce) can tomato sauce
- ⅛-¼ cup green chili salsa (¼ cup is spicy)
- 4 cups canned pinto beans, drained
- Optional garnishes: sour cream, cheddar cheese
- Add oil to cubed elk venison, and mix to coat all pieces.
- Heat a Dutch oven pan, add oiled elk venison cubes and stir over medium heat until meat loses pink color, but do not brown too much. Stir in garlic.
- Remove from heat. Combine chili powder, cumin, flour, oregano, salt, and black pepper, and sprinkle over elk venison cubes until well coated. Slowly add broth and tomato sauce to meat, stirring until well blended.
- Cover and simmer on low for 30 minutes to 1.5 hours, or until meat is tender (do not overcook).
- Add green chili salsa and pinto beans (drained), and simmer for an additional 20-30 minutes.
- Serve in warmed bowls; garnish with cheese and/or sour cream.