Elk Chili (Chili Con Carne) - Cowboy Kent Rollins
Servings 6 to 8 servings
Ingredients
- 2 to 3 pound elk chuck roast or beef chuck roast cut into 1-inch pieces
- 3 tablespoons Kent’s Original seasoning or your favorite all-purpose seasoning
- 3 tablespoons olive oil
- 4 dried ancho peppers seeded and stemmed
- 4 dried Guajillo peppers seeded and stemmed
- 1 large white onion sliced
- 4 garlic cloves
- 4 Roma tomatoes
- 2 chipotle peppers in adobo sauce chopped from can
- 2, 15 ounce cans kidney beans drained
- 1 cup beef broth
- ½ tablespoon dried whole oregano
- 1 teaspoon cumin
Instructions
- Season the cubed meat well on all sides with the Original Seasoning or substitute.
- Heat the olive oil to a Dutch oven or large stock pot, over medium-high heat. Add the meat and cook for 4 to 5 minutes, or until the sides are browned, stirring occasionally. Set aside.
- Add the dried chilies, onion and garlic to a pot and cover with water. Bring to a boil for about 10 minutes, or until the chilies are tender.
- Meanwhile, add 2 tomatoes to a cast iron skillet over medium-high heat. Roast until they are slightly charred and tender, rotating occasionally.
- Strain the contents of the pot from the water (reserve the water) and place in a blender. Add the roasted tomatoes and blend until smooth. Alternately, for a chunkier consistency, you can finely chop the contents rather than blending.
- Pour the contents of the blender to the Dutch oven with the meat. Stir in the chipotle peppers, kidney beans, 4 cups of the chili broth, beef broth, oregano and cumin. Chop the remaining 2 tomatoes and add to the Dutch oven. Bring to a simmer and cook for about 1 ½ to 2 hours, or until the meat is tender. Season with salt and pepper to taste. Serve warm with cornbread or biscuits.
Notes
You can alternately substitute any meat for the elk.
