Elk Chili
This hearty elk chili is loaded with ground elk, beans, and flavor! I love this recipe because it's so simple to make and it is a milder chili with a lot of great flavor. It tastes great as leftovers and freezes really well.
Ingredients
- 2 Tbsp butter
- 1 medium diced onion
- 2 cloves minced garlic
- 1 yellow bell pepper (optional)
- 1-1.5 pounds ground elk or venison
- 2 tsp salt (divided)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp chili powder (adjust depending on how spicy you like it)
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can tomato sauce
- 1-2 cups beef broth (If you want a really thick chili add 1 cup. Like it with more broth? Add 2 cups!)
- 2 cans kidney beans
- 1 can pinto beans
Instructions
- Put the butter in a large pot or dutch oven and set it to medium/low heat. Add the diced onion and cook for 3-5 minutes until they start to become translucent.
- Next, add the garlic and cook briefly until it becomes fragrant. This only takes about a minute.
- Add the ground elk to the pot along with the garlic powder, onion powder, and 1 tsp of salt. Cook until it has browned and no pink remains.
- Add the diced tomatoes, tomato sauce, chili powder, bell pepper, kidney beans, beef broth, and pinto beans. Stir well and bring to a simmer.
- Taste the chili, add the remaining 1 tsp of salt if it needs more.
- Simmer on low heat, stirring occasionally for 30-45 minutes.
- Enjoy!
Tried this recipe?Let us know how it was!