by Victoria L. Walker - Friday, January 6, 2017
With the weather steadily becoming chilli-er there are a few things you probably don't feel like doing - trekking across town to the grocery store is probably one of them. So, what better way to wait out the cold this weekend than cozying up by the fire with a big bowl of wild game chili.
A pot of this chili will warm you up in no time and leave you with leftovers that will last for days. Maybe even the week depending on who you're cooking for. The best thing about this recipe is that it can be made with almost any wild game you have left over in your freezer! How convenient is that? Grab that large pot and get cooking! Enjoy and keep warm out there.
1-1/2 lb ground elk meat
2 yellow onions, chopped
1 cup green pepper, chopped
2 cups homemade tomato sauce
2 cups tomatoes, diced
2 cup kidney beans, drained
1/2 cup green chilies, diced
2 to 3 Tbs homemade chili powder
1/2 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp ground cumin
1/2 tsp oregano
1 tsp salt
1 tsp freshly ground black pepper
1/4 to 1/2 cup homemade brown sugar, packed
1. In a large skillet fry the ground elk with onion and green pepper until browned. Drain off excess grease.
2. Pour the tomato sauce, diced tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend.
3. Season with chili powder, cumin, salt, pepper, oregano, garlic powder, onion powder and brown sugar.
4. Cover, and simmer over low heat for at least one hour.
5. You can also mix this together in the morning and cook in the crock pot.