Elk Chili - Chili Con Carne
If you're here because you found yourself with some elk meat, you are in for a treat. This recipe will work for any wild game, really, or even a chuck roast or stew meat. We're cooking on the Lazy T Ranch in Wyoming this week, and we have been fortunate to receive a couple of really good pieces of Elk tenderloin. You know I'm going to have everything in the chuck wagon to make a great bowl of Elk chili.
Trim the Elk Meat
Start by patting the meat dry all over. Trim off any silver skin you find around the meat. Season all over with Original Seasoning and cut into equal sized chunks.
Did you know? Traditionally, chili was made with meat chunks, not ground meat.
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Rehydrate the Chilies
You can use chili powder or my chili seasoning here, but if you'd like full-on authentic flavor, you want to start with dehydrated chilies. These chilies were kept on the chuck wagon because they were shelf stable and brought so much flavor to the meals that Cookie would prepare for the cowboys. Boil enough water to cover over the top of the chilies, onions, and garlic. You're rehydrating these chilies and making a delicious broth that will bring more flavor to the final batch of chili than just using water.
Brown the Elk Meat
Get you some Crisco or oil and brown the elk meat all over. Some folks that subsist off hunted meat will use bear lard, and that's going to add a unique flavor if you've got it. Browning the meat will seal in moisture and create a great flavor. While you're browning the elk meat, go ahead and blister the tomatoes you're going to use in the chili to add some of that fire-roasted flavor.
Drain the broth from the rehydrated chilies. Save the broth! You can chop the chilies and onions or use a blender if you want a smoother consistency. Either way it will be delicious! Add the chili mixture to the browned elk meat. Dice up the tomatoes and add them to the pot. Now - if you like beans in your chili, add them here. I prefer kidney beans in chili. Add the chili broth and a little beef broth. For seasoning, use Chili Seasoning, oregano, and black pepper. Simmer for two hours or so, and serve.
