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I have a ton of elk meat from hunting, and I would love to get the recipe Flying Saddle Resort uses to make some chili,” Brad Blake
Ingredients
- 2 ounces oil, divided
- 1 small onion, diced
- 6 garlic cloves, finely chopped
- 3 pounds ground elk
- 5 plum tomatoes, medium dice
- 1 can tomato paste
- 1 can black beans, soaked
- 1 can great northern beans, rinsed
- 4 tablespoons ground cumin
- 3 tablespoons ground mild chili powder
- 2 tablespoons dark molasses
- 1 cup water
- Salt and pepper, to taste
- 2 ounces sour cream, for garnish
- Shredded cheddar cheese, for garnish
- Microgreens, for garnish
Instructions
- In a medium saucepan over medium-low heat, warm 1 ounce of
- oil. Add the onion and garlic and cook, stirring occasionally, until
- softened but not browned.
- In a separate pan over medium-high heat, warm a little more oil. Add the
- ground elk and cook, breaking it up with a wooden spoon.
- Once browned, drain off excess fat and set aside. Add the tomatoes and tomato paste to the onion and garlic mixture. Cook for 2
- minutes.
- Stir in the beans, cumin, chili powder, molasses, water and browned
- elk. Mix well and bring to a simmer. Reduce heat and cook for about 20 minutes, or until the chili begins to thicken, stirring often with a wooden spoon to prevent sticking. Taste and adjust seasoning with salt and pepper.
- To serve, ladle chili into bowls and top with a dollop of sour cream and a
- sprinkle of cheddar cheese.
