Mountain-Style Spicy Elk Chili Stew
Warm up with this zesty spicy elk chili stew, perfect for those chilly mountain evenings. Ground elk combines beautifully with kidney beans and diced tomatoes, all simmered together with an array of chili spices that ignite your taste buds. A hearty and comforting dish that captures the essence of rustic mountain dining, ready to be served with crusty bread or over rice.
ingredients
- 1 lb ground elk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, with juices
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bell pepper (green or red), diced
- 2 cups beef or vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
steps
- 1.
Heat olive oil in a large pot over medium heat.
- 2.
Add the diced onion and bell pepper, cooking until soft (about 5 minutes).
- 3.
Stir in the garlic and sauté for another minute until fragrant.
- 4.
Add the ground elk, breaking it apart with a spoon, and cook until browned (about 7-10 minutes).
- 5.
Mix in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper, cooking for 2-3 minutes to toast the spices.
- 6.
Pour in the diced tomatoes and their juices, along with the kidney beans and broth.
- 7.
Bring to a boil, then reduce heat and simmer, uncovered, for 30-40 minutes, stirring occasionally.
- 8.
Taste and adjust seasoning if necessary.
- 9.
Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
