goHUNT recipe: Elk chili // GOHUNT. The Hunting Company

Recipes from Joseph Romano: Part 1 of 3

We recently had the pleasure to sit down with renonwed chef, Joseph Romano to create a few wild game recipes, here is what he created for us.

With the majority of western hunts finishing up soon, we thought now would be the perfect time to release some great recipes for your recently-harvested big game meat. These are great recipes for anytime of the year. Here is the first recipe on elk chili using the meat from a bull elk that I harvested in Montana this year.

Elk Chili	Elk Chili

Elk Chili	* Makes 6 servings

Elk Chili	2 lbs
	ground elk
Elk Chili	To taste
	salt and pepper
Elk Chili	2 (15 ounce) cans
	dark red kidney beans
Elk Chili	2 (14.5 ounce) cans
	stewed tomatoes
Elk Chili	1 tbsp
	tomato paste
Elk Chili	1 whole
	large white onion, chopped
Elk Chili	2 stalks
	celery, chopped
Elk Chili	1 whole
	red bell pepper, chopped
Elk Chili	2 tbsp
	chili powder
Elk Chili	1 tsp
	ground cumin
Elk Chili	1 tsp
	dried parsely
Elk Chili	1 tsp
	dried basil
Elk Chili	1 dash
	worcestershire sauce
Elk Chili	To garnish
	cheese, green onions and sour cream

Elk Chili
Elk Chili
* Makes 6 servings
2 lbs	ground elk
To taste	salt and pepper
2 (15 ounce) cans	dark red kidney beans
2 (14.5 ounce) cans	stewed tomatoes
1 tbsp	tomato paste
1 whole	large white onion, chopped
2 stalks	celery, chopped
1 whole	red bell pepper, chopped
2 tbsp	chili powder
1 tsp	ground cumin
1 tsp	dried parsely
1 tsp	dried basil
1 dash	worcestershire sauce
To garnish	cheese, green onions and sour cream

Quick Tips:

* Make sure the pan is smoking hot before you add your ground elk. You want the meat to brown not steam.* As the water from the tomatoes evaporates, wipe the side of the pot down. This will prevent any tomato residue from burning.

Directions:

1. In a large skillet over medium-high heat, cook ground elk until evenly browned. Drain off grease and season to taste with salt and pepper.

2. Cut the onion, celery and red bell pepper to the size of the kidney beans.

3. Season with chili powder, cumin, parsley, basil and worcestershire sauce.

4. In a slow cooker, combine the cooked elk kidney beans, tomatoes, celery, red bell pepper and onions.

5. Add the tomatoes and stir to distribute ingredients evenly.

6. Cook on low heat for 3 - 6 hours -- the longer you cook on low heat, the sweeter the chili is (this is due to water evaporation from the tomatoes).

7. Periodically stir the chili.

8. All done! Garnish with cheese, green onions, sour cream and enjoy.