A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.
Elk Chili
Ingredients
- 1 ½ pounds ground elk meat
- 2 large yellow onions diced
- 10 ounce cans tomato sauce
- 14.5 ounce can Italian-style stewed tomatoes
- 15 ounce can kidney beans drained
- 4 ounce can diced green chiles Optional
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup brown sugar
Instructions
- In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
- Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.
