Championship Elk Chili
Popular on Food52
[email protected] March 21, 2022
It really reads like a great recipe, i use elk and similar ingredients in my award-winning "Texas Road-Kill Chili" but, and there's almost a but, no respectable, and certainly no Native Texan, would even THINK of ruining his/her chili with beans! Only Yankees do that.
aargersi March 22, 2022
Haha WELL I’m born in California and raised in Rhode Island so … there ya go! All hail beans in chili!
Sean M. January 17, 2021
This recipe elevated my chili! Thank you so much, i really loved the spice combo and use of masa harina!
Shrinkrap February 7, 2016
Made it.....with a few adjustments, of course. In addition to the pound of ground elk, I added four elk sausages I'd made with the same ground elk, some pork fat, and some spices. Son defrosted both, said he was makin chili, then dissappeared. I also used crushed tomatoes and some "trinity" from jambalaya I made a few days ago, rather than tomato sauce, and guajillo rather than ancho chilis. A work in progress, but I wanted to keep the thread alive.
Shawn S. February 6, 2016
Apparently resurrecting a long dead thread here, but I am trying this recipe for the first time and need to know the time frame for preparation.
aargersi February 6, 2016
Give it at least a couple of hours, or if you can make it a day ahead, better still. The flavors meld with additional time. Good luck!
deeprootsfarm January 12, 2012
We made this chili tonight and it was fantastic. We made it with elk steak, thinly sliced, and it was perfectly chunky and delicious. Next time I'll soak the dried chili for much longer, but the porter we used was so flavorful.
See what other Food52ers are saying.