Elk Chili

By LeeBoruchow

A nice non-bean chili variant. We like it over rice or with corn chips.

Ingredients

• 3 lbs Elk Chili meat
• 2 tbsp extra-virgin olive oil
• 1 12-ounce bottle ale, plus more as needed
• 1 large onion, chopped
• 3 cloves garlic, thinly sliced
• 1 jalapeno pepper, finely chopped
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tbsp adobo sauce
• 1 tbsp tomato paste
• 5 tbsp chili powder
• 4 tsp ground cumin
• 1 tbsp pimentone
• salt and pepper, to taste
• 1/4 cup cilantro, finely chopped
• shreded cheese and sour cream for garnish

Details

Servings 6

Preparation

Step 1

Use heavy pot with tight fitting lid. Brown meat in cooking oil thoroughly. Add ½ can of beer and cook the browned meat, covered, over low heat for about 1 hour. Stir occasionally to prevent sticking. While meat is cooking, chop the onion, garlic, jalapeno, and chipotle.

In a skillet, saute the onion, jalapeno, and garlic until the onion is opaque. Pour this mixture into the pot with the meat and add the remaining ingredients. Cook covered over low heat for about 2 ½ - 3 hrs, adding more beer as needed. Stir occasionally, and add the cliantro just before serving garnished with the cheese and sour cream.