A Taste For Spice »

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ELK BEAN CHILI

What’s with all the exotic meats in my recipes lately? I know, I know. I’ve been feeling adventurous and curious about these healthier meat options. It’s been very fun so far and extremely successful. Just because it’s a meat most of us is unfamiliar with, doesn’t mean it has to be anymore complicated than working with something common like beef. It seems as though as long as you know the fat content, then you know when cooking it you may need more or less olive oil to prevent it from being dry. And of course, proper spices! If you’re all for trying new meats, you’ll likely love my Wild Boar Ragu which is to die for.

So with elk, I literally treated it like ground beef. And it was a huge success. It has a less greasy taste to it and more rich flavor. In a chili, it’s not so distinctive at all given all the spices involved. So, if you want to give elk a try this may be the best way to try it out! If you’re not about elk, feel free to use any kind of ground meat. There are no strict rules to this at all. Oh and last thing… you could throw all of this in a slow cooker on low for 8hrs if you’re strapped for time. Just leave the beans out of it until the last few minutes before serving and you’re good to go!

Print Recipe
ELK BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat drizzle the olive oil and sauté the onions for about 5 minutes.
  2. Add the green chilies and stewed tomatoes, stir for 2 minutes.
  3. Then, add the ground elk, worcestershire sauce, chili powder, ground cumin, oregano, garlic powder, salt and cayenne pepper; breaking up the ground elk with a wooden spoon. Cook and stir until the meat is mostly cooked through.
  4. Lastly, add the crushed tomatoes, brown sugar, and let everything come to a boil. Once it comes to a boil reduce the heat to low so it can simmer for about 45 minutes. Stir occasionally and add the kidney beans the last 5 minutes.