Red Wine Carnivore Elk Chili Recipes

RED WINE CARNIVORE ELK CHILI

Steps:

• Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl.
• Add additional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes.
• Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot.
• Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water.
• Simmer chili for 2-3 hours being sure to stir periodically.
• Additional Garnishes: chopped onion (red, white or green), sour cream, diced cilantro, fresh diced tomatoes, grated cheese, chili peppers, hot sauce.

RED WINE CHILI

Steps:

• Saute onions and bell peppers in olive oil until tender.
• Add ground beef and brown slowly over low heat, stirring often.
• Add garlic and cook until ground beef is thoroughly cooked.
• Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
• Bring to a boil, then reduce heat and simmer for 3 hours.
• After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
• Best served with a dollop of sour cream and chopped green onions.

ELK MEAT CHILI

Steps:

• In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
• Stir in remaining ingredients bring to boil.
• reduce to simmer, cover & two hours.
• This is what the book say.
• My notes:.
• Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
• We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
• and 1 teaspoon garlic powder.
• It's just one of those things we how cook do-tweeking others recipes and subing as needed.
• Be creative to your own taste.

CARNIVORE CHILI

Steps:

• In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
• Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
• Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
• Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
• Serve topped with shredded cheese, sour cream and chopped green onions, if desired.