Description
This Fire Roasted Red elk chili offers a smoky aroma and rich flavor, perfect for a hearty, high-protein, family-friendly dinner with simple prep.
Ingredients
Scale
- 1 lb ground elk
- 1 (12 oz) jar fire roasted red peppers, drained
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup beef broth
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp smoked paprika
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 Tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown Elk: Heat 1 Tbsp olive oil in a large 6-quart Dutch oven over medium-high heat. Add ground elk, breaking it apart, and brown until it loses pink color and crumbles. Drain excess fat.
- Sauté Aromatics: Reduce heat to medium. Add diced onion and cook, stirring, until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Toast Spices: Stir in chili powder, ground cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until spices are fragrant and lightly toasted.
- Combine Liquids and Beans: Pour in crushed tomatoes, diced tomatoes, drained fire roasted red peppers, and beef broth. Add rinsed kidney beans. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer and Season: Reduce heat to low, cover the pot, and simmer for 30 to 45 minutes, stirring occasionally, until the chili thickens and flavors meld. Season to taste with salt and pepper before serving.
Notes
For substitutions, use venison, ground beef, or turkey instead of elk. Omit beans for keto/paleo, or use pinto/black beans. Chicken or vegetable broth can replace beef broth. For a plant-based option, use sautéed mushrooms and lentils. Ensure spices are toasted briefly to enhance flavor. Serve with sour cream and cheese for a rich meal, or avocado and cilantro for a lighter option.
- Prep Time: 12 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 380 calories
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Elk chili, fire roasted, high-protein, family-friendly, easy dinner, hearty, smoky, lean meat, one-pot, weeknight meal