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.
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.