It’s officially becoming chili season… which is arguably the best time of the year. So how about we put out a new recipe for chili, using TWO incredibly lean and tasty meats: Elk & Bison!
Our free-range elk meat is 91% lean and raised naturally without the use of antibiotics and hormones. Our Bison is 90% lean and raised responsibly also without the use of antibiotics and growth hormones. Each 4 oz. serving of Ground Elk has only 10g of fat, while each 4 oz. serving of Ground Bison has only 11g of fat. But, believe me, you won’t be able to tell in taste!
Wild Chili Recipe – featuring Elk & Bison
– 1 lb. Ground Bison Meat
– 1 lb. Ground Elk Meat
– 2 (15 oz.) cans Chili Beans
– 5-6 (14.5 oz) cans Stewed Tomatoes
– 2-3 Tbsp. Chili Powder
– 1 Onion, chopped
– 2-3 cloves Garlic, minced
– 1 Tbsp. Olive Oil
– Salt and Pepper, to taste
– Additional Beans: black, kidney or pinto, as desired
– Shredded Cheese, for garnish
– Green Onion, chopped, for garnish
– Sour Cream, for garnish
Add olive oil to medium / large pot and heat over medium heat. Add chopped onion and minced garlic. Stir occasionally and cook for 3-5 minutes until onions are tender.
Turn heat to medium low and add ground bison and ground elk. Season with salt and pepper and cook until meat has just browned. Do not overcook.
Add beans, tomatoes and chili powder. Cover and allow to simmer for about 45 minutes, stirring occasionally.