Elk Chili
February 22, 2014
Spice up your Elk with this recipe that will warm you up on a cold winters night. Don’t forget to pick up some corn chips and I definitely recommend topping it with shredded Mexican Cheddar Jack cheese.
(For 10 people)
1 pound Elk Steak
1 pound Breakfast Sausage
32 floz Diced Tomatoes
1 cup Chopped Onion
32 floz Chili Beans
30 floz Blood Mary Mix
16 floz Dark Red Kidney Beans (drained)
16 floz Black Beans (drained)
16 floz Black-eye Peas (drained)
12 floz Jalapeños (chopped)
4 floz Mushrooms (sliced)
1/4 cup Chili Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon White Sugar
1 teaspoon Seasoned Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Dried Oregano
1/8 teaspoon Cayenne Pepper
1.) Place ground breakfast sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and place in slow cooker.
Browning the meat
2.) Chop Elk steak into thin bite sized cubes and brown in same skillet then drain and add to slow cooker.
3.) Add the rest of the ingredients to the slow cooker (add the Bloody Mary Mix last).
Look at all those beans
4.) Mix in slow-cooker.
5.) Set on low for 8 hours.
All this stuff goes into the crock pot. (take it out of the packages first)
6.) Serve with corn chips and top with shredded sharp cheddar cheese and sour cream.
