Elk Chili

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1 lb. Ground Elk

1 lb. Flat Iron Steak cut into small cubes

1 red onion diced

2 celery stalks diced

1/2 yellow bell pepper diced

2 Habanero peppers seeded and minced

1 large Jalapeño pepper seeded and minced

6 cloves fresh garlic minced



4 tbsp Mexican chili powder

1 tsp ground thyme

2 tsp smoked paprika

1 tbsp ground chipotle pepper

Salt and black pepper to taste (~ 1 tsp each)



12 lime flavored beer

1 pk Knor concentrated beef stock (wild game demiglace would be even better)



16 oz Muir Glen Fire Roasted crushed tomatoes

1 can Frijoles Negros



In a cast iron Dutch oven, brown the ground elk meat over high heat, remove and set aside. Add the flat iron steak and brown [I actually smoked mine on the Traeger grill for this], set aside with the elk. Add onion, celery, bell pepper, and chilies, sauté over high heat until soft, then add garlic and spices; cook for another minute. Add meats and stock concentrate back to the pot and stir in 12 oz beer to deglaze the pan.

Add tomatoes and beans then simmer for 1 hour stirring occasionally to prevent scorching.

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