Description
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.
Ingredients
- 1 ½ pounds ground elk meat
- 2 large yellow onions, diced
- 2 (10 ounce) cans tomato sauce
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (4 ounce) can diced green chiles (Optional)
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup brown sugar
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6