Roland came home one day and announced that we were buying 1/3 of an elk. As a girl raised in a non-hunting family, I was excited for the new experience, but a little intimidated by the prospect of what to do with elk meat. So, I have been on the hunt (pun intended) for new recipes and uses for our freezer full of elk. Some have been terrible, others acceptable, but this one turned out delicious. Which is a good thing since I made enough to feed us for 4 nights in a row. I'm sure somewhere, Martha Stewart is cringing.
I adapted this recipe from one I found over at Civilized Caveman. Check out his site. He's got some great recipes.
Primal Elk Chili
2 lbs ground elk meat
4 medium zucchini, peeled and chopped
2 green bell peppers, chopped
2 yellow bell peppers, chopped
1 large onion, chopped
1 (14.5 ounce) can tomato sauce
2 (14.5 ounce) cans fire-roasted diced tomatoes
3 T chili powder
1 T cumin
1 T garlic salt
2 t cayenne
2 t oregano
2 t black pepper
2 cinnamon sticks
3 T butter
In large stock pot, melt butter over medium heat. Add chopped onions and saute for about 10 minutes. Add in zucchini and peppers and continue to saute for another 5 minutes. Add elk meat and all spices and mix well. Continue to cook, stirring often, until meat is no longer pink, approx 10 minutes.
Add in tomato sauce and diced tomatoes and whole cinnamon sticks and stir to combine well. Reduce heat to low, cover and simmer for 45 minutes. Remove cinnamon sticks and serve hot with shredded cheese if desired.