ELK CHILLI
Ingredients
G 500 ground elk meat
mL 750 tomato sauce or canned diced tomatoes
mL 250 (1 cup) stock, game or beef
N 1 small onion diced
N 4 cloves garlic minced
N 2 stalks of celery diced
G 180 (1 cup) canned kidney beans white or red
G 5 ground cumin
G 30 chilli powder
G 5 chilli flakes
G 5 cayenne pepper (optional for extra heat)
Salt and Pepper to taste
Extra virgin olive oil to taste (for sautéing)
Optional garnish
Sliced green onion to taste
Sliced Jalapeno peppers to taste
Chopped cilantro to taste
Sour cream to taste
Grated cheddar cheese to taste
Preparation
- Pre-heat a medium size heavy bottom pan on high heat for 3-4’. Add a little oil and add the elk meat. Add a pinch of salt and pepper. Let sauté for 3-4’ before stirring to let the meat caramelize and brown.
- Stir and let cooking completely. Add the celery, onion and garlic. Stir and cook for 2-3’.
- Add the spices, stir and add the tomato, beans and stock.
- Cook and simmer for 25-30’ on medium in a pot semi covered with a lid.
- Serve with the added garnish immediately or cool and refrigerate for up to 1 week. The chilli can be reheated and packed into a thermos for your hunting trip.
Other
ChefMichael Hunter
Wine CouplingPrimitivo di Manduria DOC
Other Info Chilli is one of my favourite comfort foods to make while on a hunting Trip or pack in a thermos for a long day in the field. A Hot bowl of chilli can add a few more hours of warmth to your cold fall or winter hunt. It can be made with any red game meat you have, so get creative. The key to chilli is the added cumin and hot peppers to give it that extra spicy heat that’s going to keep you warm! Kcal 300* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
