It was game day, literally and figuratively. The Super Bowl was on and the guys were processing an elk they’d harvested 2 days before. Butchering a whole elk is hungry work, which goes much faster and is more fun when it is a team effort. Someone cutting and cleaning, someone grinding the burger, someone packaging it up. It was fitting we have chili, a Super Bowl staple and a great way to use ground elk meat. So I made up a pot, but I didn’t want to spend much time doing it since I was the one grinding and packing. This can be made in 20 minutes and held stove top for 2 hours or eaten right away.
3 tablespoons vegetable oil
2 tablespoons butter
1 chopped onion
2 pounds ground meat (elk, venison, beef, etc)
2 packages of chili seasoning mix such s McCormick’s or Grandmas
1 can white (or black beans)
1 can kidney beans (or pinto)
1 28 ounce can or crushed tomatoes in sauce
2 – 3 teaspoons sugar
1/2 teaspoon salt
1/4 cup cooked bacon bits or 3 slices bacon
1 – 3 teaspoon(s) chili powder – added for flavor and spice
– Heat 3 tablespoons of oil in big pot over med/high heat. Add butter.
– When butter is melted add onions. Salute 5 – 8 minutes until soft and slightly brown.
-If using bacon, push onions aside in pan and add bacon to hot oil. If cooked bits just saute briefly. If using uncooked chopped bacon slices, cook until crispy.
-Add ground meat. Gently stir and cook until almost cooked. Don’t cook all the way.
-Add chili seasoning mixes, and chili powder if using, to meat and onion mix. -Cook and stir until spices are fragrant.
-Add undrained cans of beans and crushed tomatoes.
-Stir in 2 – 3 teaspoons of sugar and 1/2 teaspoon salt.
-Let chili come to a slow boil.
-Cover and reduce heat to simmer for 10 minutes.
-It’s ready to eat, or put heat to lowest setting and hold for an hour or two until ready to eat, stirring occasionally.
Toppings: grated cheddar cheese, sour cream, finely chopped raw onion, chopped avocado and additional hot sauce.
Add a slice of hot crusty bread. YUM!