Elk Chili
A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.
INGRIDIENT
DIRECTION
Step: 1
In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
Step: 2
Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.
NUTRITION FACT
Per Serving: 307 calories; protein 28.1g; carbohydrates 45.2g; fat 2.4g; cholesterol 51.7mg; sodium 1461.6mg.
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