Ingredients:
- 1 tablespoon of coconut oil or olive oil
- 1 yellow onion diced
- 3 to 4 cloves garlic minced
- 2 pounds ground elk
- 1 green pepper
- 1 red pepper
- 1 poblano pepper
- 2 teaspoons of smoked sea salt ( or regular sea salt is fine…salt to taste)
- 3 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 1 tablespoon of smoked paprika ( or regular paprika will do)
- 1/8 teaspoon cinnamon
- 1 teaspoon of cocoa powder
- ¼ teaspoon ground oregano
- ¼ teaspoon cayenne pepper ( add additional for heat)
- 1 or 2 (12 ouunce) bottles of stout beer (gauge it pending on how thick you want your chili)
- 1 can (28oz) of crushed tomatoes (use less if you want thick chili)
- 1 can black beans ( 2 cans can be used if you want thick chili)
Directions:
- Melt coconut oil in large stock pot over medium heat.
- Add onion and garlic and sauteed until onions are Lucite or clear about 5 mins.
- Add Elk and salt and break up meat with wooden spoon into small pieces and brown it. Once almost browned, add in chili powder, cumin, smoked paprika, cinnamon, oregano, cocoa powder, cayenne pepper.
- Cook and stir mixture until It darkens, 3 to 4 mins.
- Add in all three peppers, still together. Stir in beer..let cook for 1 to 2 minutes.
- Add in crushed tomatoes and blackbeans. Bring to a simmer at a low heat and simmer for 1 hour. If mixture becomes too thick, you can add in more beer or a cup or two of water. Simmer until peppers are tender. Chili of course gets better if you let it sit for an additional hour before serving. Serve with your favorite Chili toppings!