Elk Chili with Cornbread

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the diced onion, bell pepper, and jalapeño. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
   • Add the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Brown the Elk

   • Add the ground elk to the pot with the vegetables. Use a wooden spoon to break it apart.
   • Cook for 8-10 minutes, stirring frequently, until the meat is browned all over. Elk is very lean, so there should be little to no fat to drain.
3. 3

   Bloom Spices and Add Liquids

   • Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
   • Add the tomato paste and stir until it fully coats the meat and vegetables.
   • Pour in the undrained diced tomatoes and the beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
4. 4

   Simmer the Chili

   • Bring the mixture to a boil, then immediately reduce the heat to low.
   • Cover the pot and let it simmer for at least 45 minutes, stirring every 15 minutes to prevent sticking. A longer simmer will result in a more developed flavor.
5. 5

   Add Beans and Finish

   • Stir in the rinsed and drained kidney beans, pinto beans, and the packed brown sugar.
   • Continue to simmer, uncovered, for another 10-15 minutes. This allows the flavors to meld and the chili to thicken to your desired consistency.
   • Taste the chili and adjust seasonings if necessary. Add more salt, pepper, or cayenne as needed.
6. 6

   Serve

   • Ladle the hot chili into bowls. Serve immediately with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or green onions.