Alright, let’s talk about makin’ some elk chili, you know, the kind that sticks to your ribs and warms you right up. I ain’t no fancy chef or nothin’, but I know how to make a good pot of chili. This here recipe, it ain’t nothin’ complicated. It’s just good, plain cookin’.
First off, you gotta get yourself some elk meat. Now, where you get that is your business. But you need it, cut up into bite-sized pieces. Don’t be shy with the meat, I always say. The more, the merrier. You also gonna need a big ol’ pot, somethin’ heavy, like them Dutch ovens they talk about. I just use my big pot, the one I make everything in.
- 1 pound ground elk
- 2 cups chopped onions
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes and green chilies
- 1/2 cup chili powder
- 1/4 cup cumin
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
Okay, so you got your meat and your pot. Now, chop up some onions. Don’t go cryin’ on me now, just get ’em chopped. You don’t need tiny little pieces, just chopped good enough. Put the meat and them onions in the pot, turn the heat up kinda high, and cook it ’til the meat ain’t pink no more and the onions are soft. That’s what that lady said, cook till “lightly browned”. I just cook it until it looks right.
Next, dump in the rest of the stuff. Them crushed tomatoes, the beans, the little tomatoes with the green peppers in ’em, and all them spices. Don’t be skimpin’ on the spices, that’s where all the flavor comes from. That chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper – dump it all in there. Mix it all up real good.
Now, here’s the important part. You gotta let it simmer. That means cook it low and slow. Don’t go rushin’ it. The longer it simmers, the better it tastes. That’s what that Maasberg woman said too. She knows what she’s talkin’ about. I usually let it simmer for at least a couple of hours, sometimes all afternoon if I got the time. Just keep an eye on it, make sure it don’t stick to the bottom and burn.
And if it gets too thick, just add a little bit of water or beef broth, whatever you got on hand. I usually use water, ain’t nothin’ wrong with water. Keep stirrin’ it every now and then too, you don’t want nothin’ stickin’ to the bottom.
Now, while it’s simmerin’, you can go do other things. Clean the house, watch some TV, whatever you gotta do. Just make sure you come back and check on it ever so often. This ain’t a recipe you can just set and forget. You gotta baby it a little bit. At least that’s what my mama always said.
Once it’s simmered long enough, and it tastes just right, then it’s ready. You can eat it right away, or you can let it sit for a while. Sometimes it tastes even better the next day, after it’s had a chance to sit and all them flavors have had a chance to blend together. Serve it up hot, with some cornbread or crackers, whatever you like. I like a dollop of sour cream on top too, but that’s just me.
And that’s it, that’s how you make elk chili. It ain’t rocket science, it’s just good, hearty food. Perfect for a cold night, or any night really. Now, go on and make yourself some chili, you won’t regret it.
Tags: [elk chili, chili recipe, hearty chili, elk meat, dutch oven cooking, comfort food, easy chili recipe, homemade chili, dinner recipe, winter food]