Are you looking for a delicious and satisfying meal that's perfect for a chilly evening? Look no further than this incredible elk chili recipe! This hearty, flavorful dish is surprisingly easy to make, even for beginner cooks, and is packed with protein and nutrients, making it a perfect addition to your healthy meal rotation. Whether you're searching for quick dinner ideas or simply craving a homemade comfort food, this elk chili is a guaranteed crowd-pleaser. Let's get started!
Ingredients:
This recipe serves 6-8 people. Feel free to adjust the quantities based on your needs.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 cloves garlic, minced
- 1 lb ground elk meat (can substitute with ground beef or venison)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sour cream or Greek yogurt, for garnish (optional)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Brown the elk: Add the ground elk to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the chili: Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 2 hours for a richer flavor. The longer it simmers, the more the flavors will meld.
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Serve and enjoy: Once the chili has simmered, taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired. Serve with your favorite sides, such as cornbread, crusty bread, or a simple green salad.
Cooking Tips for the Best Elk Chili:
- For a thicker chili, you can mash some of the beans against the side of the pot before simmering.
- Don't be afraid to experiment with different spices! Adding a pinch of smoked paprika or chipotle powder can add depth and complexity to the flavor.
- If you prefer a less spicy chili, omit the cayenne pepper or reduce the amount.
- Leftover chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Delicious Variations:
- Vegetarian Chili: Omit the elk meat and add 1 cup of chopped mushrooms and 1 cup of cooked lentils for a hearty vegetarian version.
- Spicy Chili: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
- White Chili: Replace the crushed tomatoes and tomato sauce with chicken broth and add a can of white beans instead of kidney and pinto beans. Use less chili powder and add a tablespoon of cumin instead.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This easy elk chili recipe is a fantastic example of delicious and healthy food recipes you can easily prepare at home. It’s a perfect example of quick dinner ideas that don’t compromise on taste or nutrition. Enjoy this hearty and satisfying meal!