Chef Jason Hill shows you how to cook the best elk chili recipe while on location at West Yellowstone's Explorer Cabins during their annual Cabineering Cook-off. Jason's elk chili recipe is great served as an dinner, or in a elk chili omelet or elk chili nachos the next day. You can even use it as inspiration for your next chili cookoff! This is the PERFECT dish for fall, and the elk makes it a pretty healthy chili recipe!
1bottleYellowstone Road Block Lager or your favorite pilsneramber ale or IPA
4teaspoonstomato paste
314.5 ounce cans fire-roasted diced tomatoes
29ouncestomato sauce
215 oz cans kidney beans, drained
115 oz can pinto beans, drained
2poundsground elk
Homemade Chili Powder
3tablespoonscumin
2-4teaspoonssalt
1tablespoondried oregano
1 1/2teaspoonscayenne pepperor more to your taste
2tablespoonsNew Mexico chile powder
2tablespoonsancho chile powder
1Bay leaf
Salt and more cayenne pepper to tasteat end of cooking
Toppings
1poundgrated Pepper Jack cheese
Sour Cream
Green Onions
Pepper flakesfor more heat
Instructions
Make up garlic shallot puree by blending the shallots, garlic and olive oil in a mini chopper or blender.
Heat a large stockpot on medium-high heat. Saute the bacon, onion, garlic and bell pepper. Add fresno peppers.
Mix in elk, breaking up and browning it with the bacon and onion. Add New Mexico chili powder, cumin and mix well.
Deglaze pans with the Yellowstone roadblock lager. Stir in the chipotle pepper. Add fire-roasted tomatoes, dried oregano, tomato sauce and the tomato paste. Stir well. Add drained kidney beans and pinto beans to chili. Mix well. Drop in a bay leaf and let simmer. Taste for seasoning, then add salt and cayenne pepper.
Serve in deep bowls, topped with shredded cheese, a dollop of sour cream, chopped green onion and garlic-jalapeño toast.