So the chili recipe is fairly simple. I took about 15 dried chilies. You can get these at most grocery stores that have a Hispanic food section. I cut the stems off and took the seeds out. Heated the Dutch oven over medium heat and roasted the Chile's for about 5 minutes. Put them in a bowl with 1quart chicken broth and microwave them for 5-8 minutes depending on microwave. You want the broth to just boil. Then dump the chilies and broth into the blender and purée the chilies. Take your 3-4 lbs of elk steak (I used sirloin) cut into 1-2" pieces. Salt and pepper heavily then brown in a bit of oil in the Dutch oven. Remove the meat to a plate or bowl. Brown up one large onion, then add a tablespoon of cumin, 1/4 tsp allspice, 1/2tsp cinnamon a tsp kosher salt and 4-5 minced garlic cloves. Sauté for one minute until fragrant dump in meat and chilies add 1 more quart of chicken broth and enough water to completely cover the meat. Simmer on the stove or in the oven for 3-4 hours. Let it sit in the fridge overnight to let the flavors marry then reheat and serve with tortillas, salsa, pico, jalapeño, fresh onion, cilantro, cheese, or whatever else sounds good.
