Elk Chili
If you’re new to game meat, a great way to break in is with something you’re already pretty familiar with. I don’t know anyone who hasn’t had red chili before at some point in their life, which makes it ideal for first timers and a solid way to use up some ground meat in the freezer. Now obviously this is a great red chili recipe for any meat but the flavor profile lends itself to the more gamey tasting ones.
As always with elk you have to keep in mind that there is very little fat, and that you have to add some during the cooking process. When we cook meats inside we use rendered bacon fat to help counter act the amount of calories burned in winter to maintain body heat. Here was no different, though I was fairly worried it would add a weird flavor to the chili. Also this is the second time I’ve made a large soup in our new pans, the last time being left over game hens I turned into a hen and rice soup (with optional noodles if you need lots of carbs).
Let’s Get Down To Chili
Ingredients
- 2 Tablespoons rendered bacon fat or pork lard
- 2 pounds ground elk meat
- ¼ cup El Mexicali Adobo blend
- 1 teaspoon Cayenne pepper
- 2 Tablespoons Dark Chili Powder
- 3 Tablespoons Minced Garlic
- 1 finely minced Serrano Pepper
- 1 large onion medium dice
- 1 can dark red kidney beans
- 1 can regular kidney beans
- 1 can pinto beans in Chili sauce
- 4 cups beef stock
- 1 large can diced tomatoes
Method
Hot pot/ hot fat
Brown your ground meat first; then add the adobo, cayenne, and chili powder. Cook till the spices become slightly fragrant. Add in your diced onion and serrano, sweat till the onion is translucent and add your garlic. Once the garlic softens, deglaze the pot with the beef stock, be sure to get all the bits up! Bring to a boil, then simmer; reduce to half.
Once reduced add in your tomatoes with juice. Rinse and drain the kidney beans, but obviously not the pintos. Combine them with the pot and bring to a boil. Boil for 15 minutes, reduce to a simmer. Simmer for at least an hour. Add water as needed to keep from becoming too thick.
Serve with fresh diced onions, fritos, and cheese (Cheddar or Queso Fresco work best.)
