Elk Chili Con Carne and Sweet Chile Cornbread for lunch! And dinner! And probably lunch again tomorrow! 🤣 It tastes even better the next day! 😍
You can use ground beef or Italian sausage instead of elk, I just needed to clear some room in my freezer.
Elk Chili Con Carne
Servings: 6 Cook/Prep Time: 4 Hours 30 Minutes
- 2 1/2 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
- Spice Mixture
- 1/4 cup Chili Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cayenne
- 1 teaspoon Cumin
- Pinch of Sugar
- 1 teaspoon Oregano; chopped
- 1/2 teaspoon Cilantro; chopped
- Salt and Pepper to taste
- 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. 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.