Elk Chili Con Carne and Sweet Chile Cornbread for lunch! And then dinner! And probably lunch again tomorrow! It tastes even better the next day! You can also use ground beef or Italian sausage instead of elk, I just needed to clear some room in my freezer.
2 ½ lbs Ground Elk Sausage
1 teaspoon Bacon Grease
1 large White Onion; chopped
1 large Bell Pepper; cored and chopped
3 cloves Garlic; finely minced
2 cans Crushed Tomatoes w/ Jalapeños
1 can Tomato Paste
1 can Chili Beans; rinsed and drained
1 can Kidney Beans; drained
1 quart Beef Broth
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Spices:
¼ cup Chili Powder
1 Tablespoon Garlic Powder
1 teaspoon Smoked Paprika
1 teaspoon Cayenne
1 teaspoon Cumin
Pinch of Sugar
1 teaspoon Oregano; chopped
½ teaspoon Cilantro; chopped
Salt and Pepper to taste
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Garnish:
Cheddar Cheese
Raw Onion
Green Onions or Chives
Sour Cream or Mexican Crema
Tortilla Chips, Fritos or Cornbread
- Heat a large Dutch Oven over medium-high heat and brown elk sausage. Drain and set aside. Add bacon grease, onion and bell pepper and sauté until tender then add garlic; cooking until fragrant. Add the elk back into the pot along with the remaining ingredients, minus the garnishes. Stir, adding water if it isn’t the consistency you’d like. Taste for seasoning and cover.
- Reduce heat to low and cook for 3-4 hours to allow the flavors to marry; stirring occasionally.
- Taste and season accordingly then ladle into bowls. Add desired toppings and serve.
- Enjoy!
Ash's In The Kitchen 