Elk Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 2 pounds ground elk
  • 1 pound ground pork belly
  • 1 onion, finely chopped
  • 2 small carrots, finely chopped
  • 2-3 stalks of celery, finely chopped
  • 1 cup chopped roasted peppers (See Notes)
  • 1 28-ounce can chopped tomatoes with juices
  • 2 cups stock (I used turkey because it's what I had on hand)
  • 2-3 tablespoons chili powder
  • 1-2 tablespoons ground cumin
  • 1-2 tablespoons ground coriander
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 cups cooked kidney beans
  • 1 bunch of cilantro, chopped
Instructions
  1. Combine the elk and pork belly in a large stockpot, and cook, stirring frequently, until the meat is cooked through and all of the pork fat is rendered. Add the onion, carrot, celery, peppers, tomatoes stock, and spices. Cover, bring to a boil, then reduce to a simmer for an hour, stirring occasionally.
  2. Remove from the heat and stir in the beans and cilantro. Taste for the seasonings and add more spices or salt and pepper as you'd like.
  3. Serve with grated cheese, chopped cilantro, sour cream, or other topping of your choice.
  4. Freeze in smaller containers for easy reheating.
Notes
A chili recipe like this really can use a variety of vegetables. I had a mixture of roasted peppers in the freezer - some jalapeños, some green and red bell peppers, and a poblano - and I just used them all to use them up. But pick any you like and omit the jalapeño if you don't like heat.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2022/03/elk-chili-or-beef-bison-or-chicken/