A delicious chili made with
ground elk and ground beef.
It cooks all day in your crock-pot.
- 2 cups dry great northern beans
- 1/2 teaspoon baking soda
- water to cover dry beans
- 2 tablespoons oil, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 green pepper, minced
- 1 pound ground elk
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4 oz) can chopped green chilies
- 1 (8 oz) can tomato sauce
- 1 (17 oz) carton creamy tomato with roasted red pepper soup
- 2 (6 oz) cans tomato paste
- 2 (14.5 oz) cans diced tomatoes
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 bottle beer, if needed *make sure beer is room temperature*
- Garnish: sour cream, shredded cheese, cornbread croutons
- Cover dry beans with water, soak beans overnight. In the morning, drain beans, cover beans with fresh cold water, add 1/2 teaspoon baking soda to beans, bring beans to a boil, boil for 10 minutes, remove from heat, drain, set aside.
- Fry ground elk and beef in 1 tablespoon oil until no longer pink inside. Season with salt and pepper. Place browned meat in the bottom of crock pot.
- In the same skillet, heat remaining 1 tablespoon oil, add onions, garlic and green pepper, saute' for 5 to 8 minutes or until tender. Place in crock pot, on top of browned beef/elk. Add the rest of the ingredients to the crock pot. Mix together. Cover and turn to high.
- Cook on high for 2 hours. Lower heat and cook on low 6 to 8 hours.
Elk, Chili, Beef, Onion, Garlic, Tomato, Peppers, Beans
*If chili seems to thick
Add some beer, stir and
cook an hour longer
*Never add cold liquids to
a heated crock-pot,
the stoneware liner could crack*