Montana Elk Chili

Name: Montana Elk Chili (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Elk-ground; 2 tbsp Olive Oil; 1 Onion-finely diced; 2 Carrots-finely diced; 2 Celery Stalks-finely diced; 4 Garlic-minced; 1 Red Bell Pepper-diced; 1 Green Bell Pepper-diced; 1 Jalapeno-minced (remove seeds for less heat); 2.5 tbsp Chili Powder; 1.5 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper (optional); 1 tsp Oregano-dried; 1/2 tsp Ground Coriander; 3/4 tsp Salt; 1/2 tsp Black Pepper-freshly ground; 28 oz Crushed Tomatoes; 15 oz Kidney Beans-drained and rinsed; 15 oz Black Beans-drained and rinsed; 2 cups Beef Broth-low sodium; 1 oz Dark Chocolate-70% cacao, chopped; As needed Sour Cream; As needed Avocado-diced; As needed Cilantro-chopped

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️American

A more nuanced elk chili with deeper flavors, achieved through a sofrito base and a touch of dark chocolate. Still accessible for home cooks.

1.5 lbs Elk-ground

2 tbsp Olive Oil

1 Onion-finely diced

2 Carrots-finely diced

2 Celery Stalks-finely diced

See all 25 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️American

A more nuanced elk chili with deeper flavors, achieved through a sofrito base and a touch of dark chocolate. Still accessible for home cooks.

#chili #elk #comfort food #dinner #sofrito

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Carrots, and Celery from the Sofrito group and cook until softened, about 8-10 minutes. Add Garlic from the Sofrito group and cook for 1 minute more.
Add Elk to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Red Bell Pepper, Green Bell Pepper, and Jalapeno from the Vegetables group to the pot and cook for 3-5 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper (if using), Oregano, Ground Coriander, 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 75 minutes, stirring occasionally. During the last 15 minutes, stir in Dark Chocolate from the Liquids & Beans group until melted.
Serve hot, garnished with Sour Cream, Avocado, and Cilantro from the Garnish group.

Ingredients

1.5 lbs 680 g Elk-ground
2 tbsp 30 mL Olive Oil
1 1 medium Onion-finely diced
2 2 medium Carrots-finely diced
2 2 medium Celery Stalks-finely diced
4 4 cloves Garlic-minced
1 1 medium Red Bell Pepper-diced
1 1 medium Green Bell Pepper-diced
1 1 medium Jalapeno-minced (remove seeds for less heat)
2.5 tbsp 37.5 mL Chili Powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper (optional)
1 tsp 5 mL Oregano-dried
1/2 tsp 2.5 mL Ground Coriander
3/4 tsp 3.75 mL Salt
1/2 tsp 2.5 mL Black Pepper-freshly ground
28 oz 794 g Crushed Tomatoes
15 oz 425 g Kidney Beans-drained and rinsed
15 oz 425 g Black Beans-drained and rinsed
2 cups 480 mL Beef Broth-low sodium
1 oz 28 g Dark Chocolate-70% cacao, chopped
As needed As needed Sour Cream
As needed As needed Avocado-diced
As needed As needed Cilantro-chopped

Equipment

Large pot or Dutch oven
Spoon
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Carrots, and Celery from the Sofrito group and cook until softened, about 8-10 minutes. Add Garlic from the Sofrito group and cook for 1 minute more.
Add Elk to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Red Bell Pepper, Green Bell Pepper, and Jalapeno from the Vegetables group to the pot and cook for 3-5 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper (if using), Oregano, Ground Coriander, 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 75 minutes, stirring occasionally. During the last 15 minutes, stir in Dark Chocolate from the Liquids & Beans group until melted.
Serve hot, garnished with Sour Cream, Avocado, and Cilantro from the Garnish group.

Nutrition per serving

Calories 475

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Montana Elk Chili

Montana Elk Chili

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