Are you craving a hearty, flavorful chili that's perfect for a chilly evening? Look no further! This elk chili recipe, slow-cooked to perfection in your trusty crock pot, is the ultimate comfort food. It’s packed with rich, savory flavors and is surprisingly easy to make, even for busy weeknights. This recipe is a delicious example of homemade cooking at its best, perfect for those seeking healthy meals and quick dinner ideas. Get ready to impress your family and friends with this truly delicious dish!
Ingredients:
- 2 lbs elk meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 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
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions:
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Sear the Elk: Before adding everything to the slow cooker, give your elk meat a quick sear in a large skillet over medium-high heat. This step helps to develop a deeper flavor in your chili. Brown the elk cubes on all sides, then set aside.
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Sauté the Vegetables: In the same skillet, add the chopped onion and bell peppers. Sauté for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
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Combine in the Crock Pot: Transfer the sautéed vegetables and seared elk to your slow cooker. Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the elk is tender and the flavors have melded beautifully. The longer it simmers, the richer the flavor will become.
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Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, or cilantro. Enjoy!
Tips and Variations:
- Spice it up: Adjust the amount of cayenne pepper to control the heat level. For a spicier chili, add a few dashes of your favorite hot sauce.
- Add some veggies: Feel free to add other vegetables, such as corn, carrots, or zucchini.
- Make it vegetarian: Substitute the elk with 2 cups of cooked lentils or your favorite vegetarian protein alternative.
- Thicken the chili: If you prefer a thicker chili, you can simmer it uncovered for the last 30 minutes of cooking time to reduce the liquid. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little cold water during the last hour of cooking.
- Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for several meals.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on toppings)
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This elk chili recipe is a fantastic example of easy recipes that don't compromise on flavor or nutrition. It's a perfect choice for a satisfying and healthy meal that the whole family will love. Enjoy your delicious and comforting crock pot elk chili!