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20 mins

The Green City Market Cookbook
We like to ask our customers for recipes that showcase our lean ground elk. Here is a recipe we collected last year from the Southwest the Beautiful Cookbook and adapted to make it our own. The chili will keep in the refrigerator for 4 days or in the freezer for 3 months.

—Joel Espe, farmer, Hawk’s Hill Elk Ranch

Prep time: 20 minutes
Cook time: 1 hour
Makes 6 to 8 servings

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  • Step 1

    In a large saucepan or Dutch oven over medium heat, warm
    the oil. Add the onions and sauté for 5 minutes. Add the bell
    peppers, chili peppers, and garlic and sauté for 5 minutes.

  • Step 2

    Add the elk meat to the saucepan and cook, stirring occasionally,
    for 5 to 6 minutes, until browned.

  • Step 3

    Raise the heat to high and stir in the tomatoes, cumin,
    oregano, salt, and cayenne pepper. Bring to a boil.

  • Step 4

    Reduce the heat to low, cover, and cook, stirring once, for
    30 minutes.

  • Step 5

    In a small bowl, combine the water and cornmeal with a
    whisk. Stir the cornmeal slurry into the chili. Simmer, uncovered,
    for 30 minutes. Remove from the heat.

  • Step 6

    Taste and season again with the salt and cayenne pepper, if
    desired. Ladle the chili into shallow bowls and serve garnished
    with the cheese, sour cream, green onions, and cilantro, if using.

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