The Outdoor Kitchen Show     |     home

Elk chili
This works equally well with ground venison. This is Kevin Boudreaux's recipe.

1 large onion, chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 lbs seasoned ground elk
1 can diced tomatoes
1 large can tomato sauce
1 tbs chili powder
1 tbs paprika
1 tsp cumin
cajun seasoning to taste
1/2 cup beef stock
1 can kidney beans, undrained

In a large saucepan or dutch oven, saute veggies over medium heat until soft. Add ground meat, brown well. Add tomatoes and sauce, seasonings and beef stock, stirring to incorporate. Bring to a boil, then lower fire to a nice simmer. Add beans. Stir well and let simmer until beans are tender.

We served this with cheese and jalapeno quesadillas.

BACK TO RECIPES