SKi Lodge Elk Chili
OKAY YUM! I seriously feel like I struck gold when I stumbled upon this idea. It all started with a ski trip that we went on after Christmas this year… My hubby and I brought our three little kids (under the age of 4) to the mountains… and no lie.. nothing went wrong! NO JOKE. NOTHING! Jaw dropping, I know. First trip ever that was absolutely flawless. We truly got to enjoy the fresh powder ski weather and the joys of watching our four and two year old shred down the mountain for the first time… I am a sucker for a ski trip. Snowboarding has been a top hobby of mine since I was a little girl… Truly has a soft spot in my heart. (had to add this pic oops!)
Well, at the top of the list, next to endless games of Candyland by the crackling fire and carving up the fresh snowflakes, was this ELK CHILI that my hot hubby and I stumbled upon! I thought Christmas was over… but the miracles lingered I suppose you could say. We were kidless for a hot minute (also a miracle), wandering around the Four Seasons Hotel at the base of the Jackson Hole Ski resort and took the elevator up to the restaurant to get water.. and got suckered into sitting down and ordering chili haha ELK CHILI! It hit every taste bud.. Taste buds that I wasn’t aware I even that I had.
We sent our friends over there, just to double check that we weren’t just super hungry and making this up. Sure enough they came back and told us that it was the best chili they’ve ever had in their whole lives. If you come from Minnesota like we do, you know this is a big claim to make!
Anyhow, of course being a blogger and food critique, I wasn’t going to let this one go… I HAD to recreate this. So before our bags were even unpacked when we got home, I was testing recipes in the kitchen and I think I nailed it, friends. So give it a whirl and you will seriously impress the crowds.
WHY THE ELK? Well there’s something different about it that I love. It seems to be a bit stronger in taste. It’s far less fatty (hence why you need to actually ADD fat to even cook it!) and it’s just beautiful in this dish. It’s not too “gamey” but you can definitely tell its not beef or turkey… I won’t say anymore because you just need to experience it for yourself!
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XX Shea Steady
INGREDIENTS
2 lbs Ground Elk Meat (Check out Fresh Thyme Market!)
4 Celery Sticks finely chopped
1 Large Sweet Potato diced in 1 in. cubes
1 Large Yellow Onion finely chopped
1 Cup Beef Broth
2 15 oz Can Black Beans (strained)
1 15 oz Can Bean Trio (kidney, pinto, black) (Not Strained)
1 Tablespoon Fresh Minced Garlic
2 Tablespoons Maple Syrup
1 28 oz Can Fire Roasted Diced Tomatos
1 15 oz Can Tomato Sauce
1 Tsp. Cumin Powder
1 28 oz. Can Diced Tomatos
1 Tablespoon Chili Powder
1 1.4 oz Bag of Taco Seasoning
1 Tablespoon Tomato Paste
1 TableSpoon Ghee
3 TableSpoons Balsamic Vinegar
1/4 cup Coconut Aminos
Salt and Pepper to Taste
Optional Garnish: Green Onion, DF daya cheese, Sour cream, Tortilla chips, Cilantro, Avocado, Peppers
INSTRUCTIONS
Preheat your oven to 425° and drizzle the sweet potatoes with olive oil and salt and pepper. Pop the cubed sweet potatoes in for about 15 mins or until golden brown.
On your stovetop, heat your large dutch oven (11qt) on medium-low heat with spoonful of Ghee and swirl it until melted on the bottom
Add onion, garlic and Elk meat, and dry seasonings. Cook until meat is thoroughly browned. (note: keep a close eye on it! Due to its lower fat content it needs constant stirring and declumping!)
Add remaining ingredients (including cooked sweet potato).
Turn heat to low and cover the pot with a little crack for air (IMPORTANT STEP! DO NOT BOIL or the tomato paste will cake.)
Continue to simmer for 20-30 mins. Taste test and add salt as needed
Garnish and ENJOY!
