Hearty Elk Chili

The Green City Market Cookbook

https://www.cutoutandkeep.net/projects/hearty-elk-chili • Posted by Agate Publishing

We like to ask our customers for recipes that showcase our lean ground elk. Here is a recipe we collected last year from the Southwest the Beautiful Cookbook and adapted to make it our own. The chili will keep in the refrigerator for 4 days or in the freezer for 3 months. —Joel Espe, farmer, Hawk’s Hill Elk Ranch Prep time: 20 minutes Cook time: 1 hour Makes 6 to 8 servings

You will need

2 tbsp Vegetable Oil 2 cup chopped Onion 2 Red Bell Pepper , diced 2 large Poblano Pepper or Anaheim chili peppers, chopped 4 Cloves Garlic , minced 2 lbs Ground elk Meat 1 (32-ounce) jar organic crushed Tomatoes 2 tsp Ground Cumin 2 tsp Dried Oregano 1 ½ tsp Salt , plus more to taste ½ tsp Cayenne Pepper , plus more to taste ½ cup Water ¼ cup Cornmeal Shredded Cheddar Cheese , as needed, for garnish Sour Cream , as needed, for garnish Chopped Green Onions , as needed, for garnish Chopped Cilantro , as needed, for garnish

Project Budget

Time

Difficulty

Description

We like to ask our customers for recipes that showcase our lean ground elk. Here is a recipe we collected last year from the Southwest the Beautiful Cookbook and adapted to make it our own. The chili will keep in the refrigerator for 4 days or in the freezer for 3 months. —Joel Espe, farmer, Hawk’s Hill Elk Ranch Prep time: 20 minutes Cook time: 1 hour Makes 6 to 8 servings

Instructions

1. In a large saucepan or Dutch oven over medium heat, warm the oil. Add the onions and sauté for 5 minutes. Add the bell peppers, chili peppers, and garlic and sauté for 5 minutes.

2. Add the elk meat to the saucepan and cook, stirring occasionally, for 5 to 6 minutes, until browned.

3. Raise the heat to high and stir in the tomatoes, cumin, oregano, salt, and cayenne pepper. Bring to a boil.

4. Reduce the heat to low, cover, and cook, stirring once, for 30 minutes.

5. In a small bowl, combine the water and cornmeal with a whisk. Stir the cornmeal slurry into the chili. Simmer, uncovered, for 30 minutes. Remove from the heat.

6. Taste and season again with the salt and cayenne pepper, if desired. Ladle the chili into shallow bowls and serve garnished with the cheese, sour cream, green onions, and cilantro, if using.