This elk chili recipe is simple and tasty, using ground elk meat as the base. Best served with Mexican-style cornbread. Beef may be substituted for elk.
Ingredients
- 1.5 pounds ground elk meat
- 2 large yellow onions , diced
- 2 cans tomato sauce , 10 ounce
- 1 can kidney beans , 15 ounce
- 1 can Italian-style stewed tomatoes , 14.5 ounce
- 1 can diced green chiles , 4 ounce
- 0.5 cups brown sugar
- 1.5 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
-
1
Cook ground elk and onion in a large, deep skillet over medium heat until brown. Drain excess grease.
-
2
Stir tomato sauce, kidney beans, stewed tomatoes, and green chilies into elk mixture to combine; season with sugar, chili powder, cumin, oregano, salt, and black pepper. Cover the skillet; simmer over low heat at least 1 hour.
Nutrition Facts
Per serving
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