Elk Chili
I love chili in the winter. It is a great way to use up some of that ground meat in the freezer and warm the soul on a cold blistery day. The below recipe is for mild to medium taste buds and works well for a crowd. I like to serve it with my “Chili Bar” that has jalapenos, habanero peppers, cheese, sour cream, red pepper flakes and different styles of hot sauce. That way everyone can have it as hot as they like!
Note: you can replace the dry beans with canned but I like the dry beans because when you buy a 25# bag they are cheep and have a lot less waste than the cans. For our insta-pot users the dried beans are easy to whip up in the insta pot and then finish the rest of the chili.
Elk Chili
1 lb of dry pinto beans
1 lb of dry kidney beans
2 lbs of ground elk or venison meat
2 cups of water
2 - 28oz cans of chopped tomatoes
1 can of tomatoes with green chili
1 poblano pepper, diced
2 green bell peppers, diced
1 large white onion, diced
4 tablespoons of chili powder
2 tablespoons of Cajun seasoning salt
1 jalapeno, seeds removed and finely chopped
1 can of tomato paste
1/2 tablespoon of black pepper
1 tablespoon of hot sauce
Soak the dry beans overnight or follow the directions on the package for cooking.
Cook the meat and strain off the excess fat. Add all the ingredients together in a large stock pot and cook over low heat for 6 -8 hours or until the beans are soft. This can be made several days in advance and re-heated for a group.
