Montana Elk Chili

Name: Montana Elk Chili (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Elk-ground; 1 tbsp Olive Oil; 1 Onion-diced; 2 Bell Peppers-diced (one red, one green); 2 Jalapenos-minced (remove seeds for less heat); 4 Garlic-minced; 2 tbsp Chili Powder; 1 tsp Cumin; 1/2 tsp Smoked Paprika; 1/4 tsp Cayenne Pepper (optional); 1 tsp Oregano-dried; 1/2 tsp Salt; 1/4 tsp Black Pepper; 28 oz Crushed Tomatoes; 15 oz Kidney Beans-drained and rinsed; 15 oz Black Beans-drained and rinsed; 1 cup Beef Broth; As needed Shredded Cheddar Cheese; As needed Sour Cream; As needed Green Onions-sliced

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️American

A hearty and flavorful elk chili, perfect for a cold evening. This version uses readily available ingredients and is straightforward to make.

1.5 lbs Elk-ground

1 tbsp Olive Oil

1 Onion-diced

2 Bell Peppers-diced (one red, one green)

2 Jalapenos-minced (remove seeds for less heat)

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(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️American

A hearty and flavorful elk chili, perfect for a cold evening. This version uses readily available ingredients and is straightforward to make.

#chili #elk #comfort food #dinner

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
Add Elk to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Onion, Bell Peppers, and Jalapenos from the Vegetables group to the pot and cook until softened, about 5-7 minutes.
Stir in Garlic from the Vegetables group and cook for 1 minute more.
Add Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper (if using), Oregano, Salt, and Black Pepper from the Spices group. Cook for 1 minute, stirring constantly, until fragrant.
Pour in Crushed Tomatoes and Beef Broth from the Liquids & Beans group. Bring to a simmer.
Stir in Kidney Beans and Black Beans from the Liquids & Beans group.
Reduce heat to low, cover, and simmer for at least 60 minutes, stirring occasionally. Longer simmering will develop more flavor.
Serve hot, garnished with Shredded Cheddar Cheese, Sour Cream, and Green Onions from the Garnish group.

Ingredients

1.5 lbs 680 g Elk-ground
1 tbsp 15 mL Olive Oil
1 1 medium Onion-diced
2 2 medium Bell Peppers-diced (one red, one green)
2 2 medium Jalapenos-minced (remove seeds for less heat)
4 4 cloves Garlic-minced
2 tbsp 30 mL Chili Powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL Cayenne Pepper (optional)
1 tsp 5 mL Oregano-dried
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
28 oz 794 g Crushed Tomatoes
15 oz 425 g Kidney Beans-drained and rinsed
15 oz 425 g Black Beans-drained and rinsed
1 cup 240 mL Beef Broth
As needed As needed Shredded Cheddar Cheese
As needed As needed Sour Cream
As needed As needed Green Onions-sliced

Equipment

Large pot or Dutch oven
Spoon
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
Add Elk to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Onion, Bell Peppers, and Jalapenos from the Vegetables group to the pot and cook until softened, about 5-7 minutes.
Stir in Garlic from the Vegetables group and cook for 1 minute more.
Add Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper (if using), Oregano, Salt, and Black Pepper from the Spices group. Cook for 1 minute, stirring constantly, until fragrant.
Pour in Crushed Tomatoes and Beef Broth from the Liquids & Beans group. Bring to a simmer.
Stir in Kidney Beans and Black Beans from the Liquids & Beans group.
Reduce heat to low, cover, and simmer for at least 60 minutes, stirring occasionally. Longer simmering will develop more flavor.
Serve hot, garnished with Shredded Cheddar Cheese, Sour Cream, and Green Onions from the Garnish group.

Nutrition per serving

Calories 450

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Montana Elk Chili

Montana Elk Chili

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