Prepare to embark on a culinary adventure that will transform your dinner table with the most incredible wild game chili you've ever tasted! This Roasted Pepper Elk Chili isn't just another ordinary chili recipe - it's a flavor-packed, protein-rich dish that combines the lean, rich taste of elk meat with perfectly charred bell peppers and a symphony of robust spices. If you're looking to impress your guests or simply treat yourself to a gourmet meal that breaks away from traditional beef chili, this recipe is your ultimate game-changer!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs ground elk
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Place diced red and green bell peppers on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes until edges are slightly charred and peppers are soft.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add ground elk and cook, breaking it up with a wooden spoon, until browned and no pink remains, approximately 8-10 minutes.
- Reduce heat to medium and add chopped onions. Sauté for 3-4 minutes until onions become translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add roasted bell peppers, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper to the pot. Stir thoroughly to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasonings as needed. If the chili seems too thick, add a small amount of water or beef broth to reach desired consistency.
- Remove from heat and let rest for 10 minutes before serving. This allows flavors to meld and chili to thicken slightly.
- Serve hot, optionally garnished with shredded cheese, sour cream, chopped cilantro, or sliced green onions.
Tips
- For the best flavor, ensure you roast the bell peppers until they have slightly charred edges - this develops a deeper, smokier taste that elevates the entire dish.
- When cooking ground elk, be careful not to overcook, as the meat is very lean and can become tough. Break it up into small pieces and cook just until no pink remains.
- Allow the chili to simmer slowly and covered, which helps the flavors meld together and tenderizes the meat. The low and slow cooking method is key to a rich, complex flavor profile.
- If fresh elk is hard to find, you can substitute with ground venison or lean ground beef, though the unique taste of elk will be missed.
- For added depth, consider toasting your spices in the pot for 30 seconds before adding other ingredients to release their essential oils and maximize flavor.
- This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 120mg
