Elk Chili

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 307 Calories

Ingredients

• 1 teaspoon salt
• ½ cup brown sugar
• 1 teaspoon dried oregano
• 1 ½ teaspoons ground cumin
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 ½ tablespoons chili powder
• 1 teaspoon black pepper
• 1 (4 ounce) can diced green chiles (Optional)
• 2 (10 ounce) cans tomato sauce
• 2 large yellow onions, diced
• 1 ½ pounds ground elk meat

Recipe Instructions

Step 1

In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.

Step 2

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.