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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Venison or Elk Chili - With Beer Recipe

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This recipe for Venison or Elk Chili - With Beer is from Moms Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 pound ground elk
1/2 yellow onion (chopped)
5 cloves minced garlic
2 teaspoons cumin
2 teaspoons sweet paprika (smoked)
2 tablespoons chili powder
1 chilies (ancho)
1 beer (dark, I used Abita Oktoberfest)
8 ounces tomato sauce (unsalted)
2 tablespoons masa harina
1 can red kidney beans (rinsed)
1/2 cup beef stock
beer (additional)
pickled jalapenos
cheddar (shredded sharp)
fritos (chili cheese, don't laugh - they're awesome!)
Directions:
Directions:
Soak the ancho chili in the beer. When it is soft (I nuke mine for a couple of minutes to speed things up) remove the stem and seeds and chop it up. SAVE THE BEER!
Heat the oil in a large pot to med-high. Add the elk, season with a bit of salt and pepper, and brown it for 7-8 minutes until the pink is gone.
Add the chopped onions (not the ones in water in the fridge!) and cook for several more minutes, then the garlic and 2-3 more minutes.
Add the cumin, chili powder, paprika, tomato sauce ancho chili and beer. Then add the rinsed beans.
Dissolve the masa harina in the stock and add that to the pot too. If it's looking really thick (it should be a little soupy at this point) add some more beer. Drink what doesn't go into the chili.
let the chili simmer until you are ready to eat

 

 

 

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