Elk Chili is one of our go-to meals! It's so easy, can be made in the crockpot or served after cooking in a skillet. Use up that ground meat and serve a delicious meal that will pack a protein punch.
Ingredients
- 3 Tbsp olive oil (Divided)
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
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Heat 1 tbsp olive oil in a large and deep non-stick skillet over medium-high heat.
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Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions and garlic into a 6 or 7 quart slow cooker.
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Heat the remaining olive oil over medium-high heat and add the elk. Cook stirring occasionally until meat has browned.
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Pour browned elk into slow cooker.
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Stir in diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
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Cover with lid and cook on low heat for 5 - 6 hours.
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Stir in dark and light red kidney beans and allow to heat through, about 2 minutes.
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Serve warm with desired toppings.
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