My first ever pot of Elk Chili!!

Discussion in 'Cooks' Corner' started by SPR123, Mar 28, 2013.

  1. SPR123

    SPR123 Member

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    Thanks to my long time friend and fellow military buddy Ryan Hunter from Hemingford, NE, I was able to have the opportunity to cook my first ever pot of Elk Chili!! This past year Ryan and his brother Shawn were drawn for two Bull Elk tags and filled them on the first day out! Ryan sent me via USPS priority mail, a small Styrofoam cooler full of Elk burger, Elk steaks and Elk back strap. I travel out to NE occasionally (twice so far and planning a trip this year) to hang out, catch up and pursue some Nebraska Whitetail and Mule Deer monsters. It's hard to beat the friendship and bond of your military buddies!! Here is how I made my first pot of ELK chili:

    1.5 lbs of Elk burger
    2 cans of diced tomatoes
    1 can of Fire roasted tomatoes
    1 can kidney beans
    1 can spicy chili beans
    1 chopped onion
    1 chopped red bell pepper
    1 chopped Poblano pepper
    1 chopped jalapeno pepper
    1 tbs finely chopped fresh garlic
    3 packs of Chili"o seasoning
    1 tbs olive oil
    1 tbs chili powder
    1 tsp salt
    1 tsp black pepper
    1 tsp sugar

    In a large pot over high heat, add olive oil, elk burger, salt, black pepper and fresh garlic, cook until elk burger is brown. Reduce heat to medium and add 3 packs of Chili"o seasoning, onion, red bell peppers, poblano peppers and jalapeno peppers to meat and stir. Then add all of the remaining ingredients and simmer on low heat for at least 1 hour (preferably 2-3 hours)

    Enjoy your Elk chili while watching favorite hunting show. (Long Range Pursuits for me!)

    Ryan Newsome
    Superior Precision Rifles, LLC
     

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    Last edited: Mar 28, 2013
  2. Broz

    Broz Well-Known Member

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    We will try your recipe. Thanks! My wife makes some darn good elk chili too. It has a jar of Harry and David's sweet onion pepper relish in it. We call it "6 Point Chili"

    Jeff
     

  3. SPR123

    SPR123 Member

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    I should say that this was my wife's recipe with me doing the cooking! I'm saving the back strap for my Friday night grill out!! I am accruing preference points for a Wyoming Bull tag, so all of this Elk meat is getting me fired up!!
     
  4. Broz

    Broz Well-Known Member

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    All we have in the freezer is Elk and antelope. Haven't bought beef for years. Toss an elk roast or round in the crock pot with potato's, onions, carrots, a hand full of noodles and a can of beef broth. Cook it slow all day. and cut a loaf of home made bread. That's my kind of meal.:)

    When applying for those tags don't ignore an occasional cow hunt. The loins and back straps from a young cow or even a young bull are top notch on the grill.

    Jeff
     
  5. SPR123

    SPR123 Member

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    Jeff,

    This would be my first Elk hunt (5-6 years from now to get max points) and I'm not sure how it all works, but if you are accumulating points for a bull tag in WY can you get a cow tag while your waiting or would it reset your preference points for your bull tag? My other thought is to take my daughter on a youth cow tag hunt, if there is such a tag. (I need to do some reading, lol)

    Ryan
     
  6. Broz

    Broz Well-Known Member

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    Ryan I can't tell you much about WY. elk draws. But here in MT. I am accumulating points for a special draw bull tag, and it is not affected by a draw of a cow tag. You need to research it, or maybe someone else will chime in, but I think Montana has some things to offer a young hunter looking to harvest a cow. In fact, I think under a certain age the youth can use a general elk tag for either which is easy to get. But this could be area restricted too.

    Jeff
     
  7. yobuck

    yobuck Well-Known Member

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    nice recipes especially the one showing the bulls.:)
    im not a huge fan of real spicy/hot chilli.
    how does this stack up for that?

    jeff i do the crock pot recipe same way but of coarse substitute the elk.
    i would like to have gravey rather than just the broth.
    im wondering how to do that?
     
  8. Broz

    Broz Well-Known Member

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    Yobuck, just pull out some of that broth sauce pan and when it simmers add a little corn starch and cold milk slowly. Stir them in slow to avoid lumps.:) Salt and pepper to taste.

    Jeff
     
  9. SPR123

    SPR123 Member

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    Its not too spicy, my kids (11 yrs to 16 yrs) can handle it just fine, however, it is packed with flavor. Give it a try.