INGREDIENTS * 2 lbs elk roast, cut into 1-inch cubes * 6 dried Ancho chilies * 4 dried Guajillo chilies * 3 cups beef or chicken broth (low sodium) * 4 -6 cloves garlic, minced * 1 medium onion, chopped * 1 teaspoon ground cumin * 1 teaspoon dried oregano * ½ teaspoon black pepper * SPG rub, to taste * Cow Cover HOT Coarse rub * 2 tablespoons vegetable oil * Flour tortillas * Flour for dusting (optional) * Shredded cheese (optional) * Fresh cilantro and lime wedges for garnish (optional) * Salsa (Kosmos Q Six Shooter) * Shredded lettuce (optional) * Sour cream (optional)
DIRECTIONS 1. Wash, clean, and slice all produce, then cover with both rubs; let sit at room temperature for at least 10 minutes. 2. Cut elk meat into 1-inch chunks or ask your meat provider to do it for you. 3. Toast Ancho and Guajillo chilies, then soak in hot water for 20-30 minutes to soften. 4. Drain and blend chilies with garlic, onion, cumin, oregano, and black pepper until smooth, adding broth as needed. 5. Optionally dust meat with flour for browning and sauce thickening. 6. Heat vegetable oil in a pot; brown elk cubes on all sides and set aside. 7. Reduce heat to medium, add chili paste to the pot, and cook for 2-3 minutes, stirring continuously. 8. Add remaining broth, bring to a simmer, then return browned elk meat to the pot. Cover and simmer on low for 2-3 hours. Note: Avoid overcooking elk meat for a juicy texture. 9. When elk is tender, taste the sauce and adjust salt if necessary. 10. Serve Elk Chili Colorado hot, garnished with fresh cilantro and lime wedges. Accompany with rice, beans, or wrap in warm flour tortillas.
2 Comments
I also find the only way to make elk palletable is to completely douse it in some type of sauce or seasoning (or mix in beef fat if its ground)
INGREDIENTS
* 2 lbs elk roast, cut into 1-inch cubes
* 6 dried Ancho chilies
* 4 dried Guajillo chilies
* 3 cups beef or chicken broth (low sodium)
* 4 -6 cloves garlic, minced
* 1 medium onion, chopped
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* ½ teaspoon black pepper
* SPG rub, to taste
* Cow Cover HOT Coarse rub
* 2 tablespoons vegetable oil
* Flour tortillas
* Flour for dusting (optional)
* Shredded cheese (optional)
* Fresh cilantro and lime wedges for garnish (optional)
* Salsa (Kosmos Q Six Shooter)
* Shredded lettuce (optional)
* Sour cream (optional)
DIRECTIONS
1. Wash, clean, and slice all produce, then cover with both rubs; let sit at room temperature for at least 10 minutes.
2. Cut elk meat into 1-inch chunks or ask your meat provider to do it for you.
3. Toast Ancho and Guajillo chilies, then soak in hot water for 20-30 minutes to soften.
4. Drain and blend chilies with garlic, onion, cumin, oregano, and black pepper until smooth, adding broth as needed.
5. Optionally dust meat with flour for browning and sauce thickening.
6. Heat vegetable oil in a pot; brown elk cubes on all sides and set aside.
7. Reduce heat to medium, add chili paste to the pot, and cook for 2-3 minutes, stirring continuously.
8. Add remaining broth, bring to a simmer, then return browned elk meat to the pot. Cover and simmer on low for 2-3 hours. Note: Avoid overcooking elk meat for a juicy texture.
9. When elk is tender, taste the sauce and adjust salt if necessary.
10. Serve Elk Chili Colorado hot, garnished with fresh cilantro and lime wedges. Accompany with rice, beans, or wrap in warm flour tortillas.