Roasted Pepper Elk Chili

Name: Roasted Pepper Elk Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion; 1.5 pounds ground elk meat; 2 bell peppers; 6 cloves garlic; 2 jalapeños; 2 ears corn; 28 ounces diced tomatoes with juice; 2 cups chicken stock; ¼ cup beer; 3 tablespoons chili powder; ½ teaspoon red pepper flakes; ½ teaspoon paprika; dash cinnamon; ½ teaspoon salt or to taste; 1 can kidney beans; 1 can black beans

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 servings
Calories
319 kcal
Cuisine
American

Roasted Pepper Elk Chili

Tyler Espinosa

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Roasted pepper Elk Chili recipe with roasted garlic is an incredibly flavorful and healthy game meat recipe.

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Ingredients

Servings

1 tablespoon olive oil
1 large yellow onion chopped
1.5 pounds ground elk meat or ground meat of choice
2 bell peppers roasted
6 cloves garlic roasted
2 jalapeños roasted
2 ears corn kernels removed
28 ounces diced tomatoes with juice 1 large can
2 cups chicken stock
¼ cup beer I used Deschutes Black Butte Porter
3 tablespoons chili powder
½ teaspoon red pepper flakes
½ teaspoon paprika
dash cinnamon
½ teaspoon salt or to taste
1 can kidney beans drained
1 can black beans drained

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Instructions

In a large pot or Dutch oven, sauté the yellow onion on medium-high heat in one tablespoon of olive oil until softened and translucent, about 8 minutes.
While you are sautéing, roast the bell peppers, jalapeños and garlic. Put your oven on the broil setting.
Chop peppers in half, remove the insides and place them on a foil or parchment-lined baking sheet.
Wrap 6 cloves of garlic (skin on) in foil and place on the baking sheet with the peppers. Roast until the peppers are soft and the skin begins to char, turning dark brown (about 8 minutes).
Remove, allow everything to cool enough to handle then chop the peppers. Remove the skin from the garlic and finely chop the garlic. Set aside until ready to add to the chili.
Add the ground elk meat and once the outside of the meat is browned but not cooked all the way through, add the corn kernels, diced tomatoes, chicken stock, beer, and all of the seasonings. Cover and bring mixture to a full boil. Add the beans and the roasted peppers and garlic.
Reduce heat to medium low and allow the chili to simmer about 30 to 40 minutes covered. Stir occasionally and add salt as desired. Serve with big hunks of cornbread and honey.