or you can use ground beef!
I have been trying to perfect a chili recipe for some time now. If you want to know my taste in chili, I like it savory and also a little sweet. And while I love most things from the great state of Texas, I contest that chili should have both meat and beans. I make chili weekly in the colder months because our entire family enjoys it, it’s an easy dish to throw together and I love that my girls will get a heavy dose of protein and veggies.
Zach hunted an elk in Montana so I used that for this recipe but you can absolutely use ground beef! If you try it let me know what you think!!
Elk Chili
Ingredients
- 1 pound ground meat (I used elk but you can use beef)
- 2 tablespoons avocado oil
- 1 garlic clove, minced
- ½ medium white onion
- 2 celery stalks, diced
- 1 (28-ounce) can crushed tomatoes
- 1 green bell pepper, chopped
- 1 can light kidney beans (drained and rinsed)
- 1 can dark kidney beans (drained and rinsed)
- 4 cups beef broth or beef bone broth
- 2 tablespoons chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1½ teaspoons paprika
- ½ teaspoon ground cumin
- 1 teaspoon Redmonds real salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons brown sugar (optional. you can also sub syrup or honey)
- 2 teaspoons worcestershire sauce (optional)
- Avocado chunks, for serving
Directions
- In a dutch oven or large pot saute the onion, celery and garlic with avocado oil until the onion is translucent.
- Add in the meat and break it up as it cooks.
- Add in all of the spices and seasonings (chili powder, cayenne, oregano, paprika, cumin, sale & pepper) and cook until the meat is browned.
- Add in the broth, crushed tomatoes, bell pepper and beans and bring to a boil. Then reduce the heat to low. Here you can add in brown sugar and/or worcestershire for a little bite and/or sweetness. I add in both!
- Simmer for 30 minutes and then serve with toppings of choice (shredded cheese, avocado, sour cream, fritos, etc).
