Montana Elk Chili

Name: Montana Elk Chili (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 lbs Elk Shoulder-cut into 1-inch cubes; 4 oz Ancho Chiles-dried, stemmed and seeded; 2 oz Guajillo Chiles-dried, stemmed and seeded; 1 tbsp Olive Oil; 2 Garlic Cloves; 1 tsp Cumin Seeds; 1/2 tsp Oregano-Mexican; 2 tbsp Olive Oil; 1 Yellow Onion-diced; 1 Red Bell Pepper-diced; 1 Orange Bell Pepper-diced; 2 Jalapenos-minced (remove seeds for less heat); 2 tbsp Smoked Paprika-Spanish; 1 tsp Cumin-ground; 1/2 tsp Cinnamon-ground; 1/4 tsp Cloves-ground; 1 tsp Salt-kosher; 1/2 tsp Black Pepper-freshly ground; 28 oz San Marzano Tomatoes-crushed; 15 oz Pinto Beans-soaked overnight and drained; 15 oz Black Beans-soaked overnight and drained; 4 cups Beef Stock-homemade or high-quality low sodium; 2 oz Mexican Chocolate-Ibarra or Abuelita; As needed Mexican Crema; As needed Radishes-thinly sliced; As needed Cilantro-chopped

⏱3h

👥6

🔥550 cal

Hard

🍽️Mexican

A complex and deeply flavorful elk chili featuring a dry chili paste, smoked paprika, and a slow braise for maximum tenderness. This version is for the adventurous home cook.

2 lbs Elk Shoulder-cut into 1-inch cubes

4 oz Ancho Chiles-dried, stemmed and seeded

2 oz Guajillo Chiles-dried, stemmed and seeded

1 tbsp Olive Oil

2 Garlic Cloves

See all 26 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥550 cal

Hard

🍽️Mexican

A complex and deeply flavorful elk chili featuring a dry chili paste, smoked paprika, and a slow braise for maximum tenderness. This version is for the adventurous home cook.

#chili #elk #braised #artisan #dinner

Instructions

Prepare the Chili Paste: Toast Ancho and Guajillo Chiles in a dry skillet until fragrant. Soak in hot water for 30 minutes. Blend with Olive Oil, Garlic, Cumin Seeds, and Oregano until smooth. Set aside.
Season Elk: Season Elk cubes with Salt and Black Pepper.
Sear Elk: Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Elk in batches until browned on all sides. Remove and set aside.
Sauté Vegetables: Add Yellow Onion, Red Bell Pepper, Orange Bell Pepper, and Jalapenos to the pot and cook until softened, about 8-10 minutes.
Bloom Spices: Stir in Smoked Paprika, Cumin, Cinnamon, and Cloves. Cook for 1 minute, stirring constantly.
Combine & Braise: Add Chili Paste to the pot and cook for 2 minutes. Return Elk to the pot. Add San Marzano Tomatoes, Pinto Beans, Black Beans, and Beef Stock. Bring to a simmer.
Slow Braise: Reduce heat to low, cover, and simmer for at least 3 hours, or until Elk is very tender, stirring occasionally.
Finish & Serve: During the last 30 minutes, stir in Mexican Chocolate until melted. Serve hot, garnished with Mexican Crema, Radishes, and Cilantro.

Ingredients

2 lbs 907 g Elk Shoulder-cut into 1-inch cubes
4 oz 113 g Ancho Chiles-dried, stemmed and seeded
2 oz 57 g Guajillo Chiles-dried, stemmed and seeded
1 tbsp 15 mL Olive Oil
2 2 medium Garlic Cloves
1 tsp 5 mL Cumin Seeds
1/2 tsp 2.5 mL Oregano-Mexican
2 tbsp 30 mL Olive Oil
1 1 medium Yellow Onion-diced
1 1 medium Red Bell Pepper-diced
1 1 medium Orange Bell Pepper-diced
2 2 medium Jalapenos-minced (remove seeds for less heat)
2 tbsp 30 mL Smoked Paprika-Spanish
1 tsp 5 mL Cumin-ground
1/2 tsp 2.5 mL Cinnamon-ground
1/4 tsp 1.25 mL Cloves-ground
1 tsp 5 mL Salt-kosher
1/2 tsp 2.5 mL Black Pepper-freshly ground
28 oz 794 g San Marzano Tomatoes-crushed
15 oz 425 g Pinto Beans-soaked overnight and drained
15 oz 425 g Black Beans-soaked overnight and drained
4 cups 960 mL Beef Stock-homemade or high-quality low sodium
2 oz 57 g Mexican Chocolate-Ibarra or Abuelita
As needed As needed Mexican Crema
As needed As needed Radishes-thinly sliced
As needed As needed Cilantro-chopped

Equipment

Large Dutch oven
Skillet
Blender
Cutting board
Knife

Instructions

Prepare the Chili Paste: Toast Ancho and Guajillo Chiles in a dry skillet until fragrant. Soak in hot water for 30 minutes. Blend with Olive Oil, Garlic, Cumin Seeds, and Oregano until smooth. Set aside.
Season Elk: Season Elk cubes with Salt and Black Pepper.
Sear Elk: Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Elk in batches until browned on all sides. Remove and set aside.
Sauté Vegetables: Add Yellow Onion, Red Bell Pepper, Orange Bell Pepper, and Jalapenos to the pot and cook until softened, about 8-10 minutes.
Bloom Spices: Stir in Smoked Paprika, Cumin, Cinnamon, and Cloves. Cook for 1 minute, stirring constantly.
Combine & Braise: Add Chili Paste to the pot and cook for 2 minutes. Return Elk to the pot. Add San Marzano Tomatoes, Pinto Beans, Black Beans, and Beef Stock. Bring to a simmer.
Slow Braise: Reduce heat to low, cover, and simmer for at least 3 hours, or until Elk is very tender, stirring occasionally.
Finish & Serve: During the last 30 minutes, stir in Mexican Chocolate until melted. Serve hot, garnished with Mexican Crema, Radishes, and Cilantro.

Nutrition per serving

Calories 550

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Montana Elk Chili

Montana Elk Chili

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