As the weather cools, chili is a wonderful meal, and living in the Northwest offers the opportunity to make chili with ground elk, a healthy alternative to beef. There is a lot of debate on whether or not chili has beans, and my humble opinion is yes. What I like to call chili has beans and meat. Chili without beans is a hot dog chili. However, I use chili with beans for my hot dogs too and have not been arrested.  Yet.

1 lb ground elk (okay to substitute lean beef or lamb)

1 large white onion diced

1 small can tomato paste

3 quarts stock (chicken or beef)

4 cups of dried beans  (I like kidney or black as they hold up to longer cooking times)

1 Tbl paprika

2 Tbl chili powder

2 Tbl cumin

2 tsp cayenne

S & P to taste

2 Tbl oil

In a large pot heat the oil over medium-high heat. Add the onion and Eek to the pot and cook thoroughly.  When elk and onion is cooked add the remaining ingredients, bring to a boil, then reduce the heat to simmer. Let simmer for  1 hour stirring every 20 minutes or so.

Serve with Januik Cabernet Sauvignon or Novelty Hill Stillwater Creek Vineyard Syrah.

Yields 6 servings.

Recipe Courtesy of Winery Chef Josh Slaughter.

Print Friendly