We are excited that Amangani is taking some outside guests reservations again this winter, but we also have found a way to get you a taste of the grill’s food in your own home! The restaurant’s elk chili is a long-time favorite and we got the recipe from them to share. Make this version the next time you have chili craving!
PS, be sure to follow DishingJH on instagram for more tips from the chef!
Pro tip: Set up a mise en place before you get started.
Heat oil in a saucepan over medium heat until shimmering, then add the onion. Sweat for 5-6 minutes, cooking gently and avoiding any browning. Deglaze the pan with the bourbon, igniting the flame to burn off the alcohol if necessary. Add ground elk, stirring to break up the meat, and cook for 6-7 minutes. Season with chili powder, cumin, cayenne, sugar, garlic powder, salt, and tomato paste. Stir to thoroughly combine, then add beef stock, coffee, diced tomatoes with their liquid, beans, and tomato sauce. Stir and bring to a boil, then add maple syrup, tahini, and instant coffee. Reduce heat and simmer to meld flavors, 20-25 minutes, stirring occasionally. Remove from heat and allow to rest for 5-10 minutes before serving.
