A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.
Ingredients
- ½ pounds ground elk meat: 1 piece
- yellow onions: 2 piece (diced)
- tomato sauce: 2 cans (10 ounce cans)
- Italian-style stewed tomatoes: 1 can (14.5 ounce can)
- kidney beans: 1 can (15 ounce can, drained)
- green Chilis: 1 can (4 ounce can, diced, optional)
- ½ tablespoons chili powder: 1 piece
- ½ teaspoons ground cumin: 1 piece
- oregano: 1 tsp (dried)
- salt: 1 tsp
- black pepper: 1 tsp
- brown sugar: 0.5 cup
Metric Conversion
Stages of cooking
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In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
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Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.
