Elk Chili Recipes

ELK MEAT CHILI

Steps:

• In a Dutch oven, cook elk and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours.

ELK CHILI RECIPE

Steps:

• In a large dutch oven, add the olive oil and minced garlic and warm over medium heat. Cook until the minced garlic is softened and fragrant. Add the ground elk meat to the pot and cook until about medium-rare.
• While the elk meat is cooking, cut the sweet potato and zucchini into large chunks, leaving the skin intact.
• Once the elk meat is at about medium-rare (some pink still visible), add in the sweet potato and zucchini, diced tomatoes, tomato sauce, salt, and pepper, and stir to combine. Bring to a simmer over medium heat, and then reduce down to low and let cook for about 30-40 minutes or until the vegetables are soft.
• Serve with your favorite chili toppings.

ELK CHILI

Steps:

• 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.

ELK MEAT CHILI

Steps:

• In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
• Stir in remaining ingredients bring to boil.
• reduce to simmer, cover & two hours.
• This is what the book say.
• My notes:.
• Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
• We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
• and 1 teaspoon garlic powder.
• It's just one of those things we how cook do-tweeking others recipes and subing as needed.
• Be creative to your own taste.

EASY ELK CHILI

Steps:

• Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
• Add wine; bring to a boil. Cook 3 minutes.
• Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick).
• Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.