Elk Chili

A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.

Step: 1

In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.

Step: 2

Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

Per Serving: 307 calories; protein 28.1g; carbohydrates 45.2g; fat 2.4g; cholesterol 51.7mg; sodium 1461.6mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.