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Recipe Card
ingredients
Elk Chili:
- 1 pound ground elk meat (or ground beef)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1 yellow onion, finely diced
- 6 garlic cloves, microplaned
- 1 bell pepper, seeded and finely diced
- 1 jalapeño, seeded and finely diced
- 1 (15 ounce ) can cream of corn
- 1 (14.5 ounce) can Muir Glen Whole Peeled Tomatoes, diced
- 1 (15 ounce ) can red kidney beans
- 1 (12 ounce) can beer of choice
- Kosher salt and pepper, to taste
- Extra virgin olive oil
ingredients
Nachos:
- 1 bag tortilla chips
- Shredded cheese of choice
- 1 avocado, diced
- Green onions, thinly sliced
- Radishes, thinly sliced
- 1 jalapeño, thinly sliced
- 1 lime, cut into wedges
- Sour cream, for serving
- Guacamole (store-bought or homemade), for serving
- Salsa, for serving
Method
To make the elk chili:
Step 1
heat a large pot on high heat with extra virgin olive oil. Add elk meat, cayenne pepper, smoked paprika, chipotle chili powder, salt, and pepper.
Step 2
Once meat is cooked, transfer into a bowl and set aside.
Step 3
Add more olive oil to the pot and saute onion, garlic, bell pepper, and jalapeño. Season with salt and pepper. Mix until all ingredients are thoroughly combined, and cook for about 4-5 minutes.
Step 4
Add the can of cream corn and tomatoes. Season with salt and pepper, and cook for another 4-5 minutes.
Step 5
Stir in the beans and allow to cook for another three minutes.
Step 6
Slowly pour in beer, making sure to consistently stir.
Step 7
Add meat back into the pot and allow to cook for another three minutes before turning heat on low and covering it. Allow chili to simmer for at least one hour, making sure to taste and stir.
To make the nachos:
Step 1
Preheat the oven to 375°F.
Step 2
In large cast iron skillet, layer the chips, elk chili, and shredded cheese. Repeat layers twice to fill up cast iron.
Step 3
Bake in oven for 12-18 minutes or until cheese is fully melted.
Step 4
Remove the cast iron skillet from the oven and top with avocado, green onions, radishes, jalapeños, and lime wedges. In middle of cast iron add dollop of sour cream, guacamole, and salsa. Serve immediately.