Elk Chili: Our Go-To Sunday Night Football Dinner!
It’s playoff season! Friends, family, football, and delicious food are all top-of-mind. This month, we’re stoked to use our ground elk in a hearty elk chili recipe. You can trust us when we say this is an easy recipe — one that you can throw in the crockpot mid-morning and have it ready for Sunday night football. Plus, as a bonus, you’ll likely have leftovers for the week ahead.
For starters, we made sure to have a box of Carroll Shelby’s Original Texas Chili Kit — this is full of vibrant flavors. We then thawed a pound of ground elk from our freezer. While that thawed, we chopped up a couple jalapeños, a white onion, celery, and a red bell pepper. Once the ground elk thawed, we browned the meat and drained off the fat; after, we added the meat to the crockpot, along with our chopped veggies, a can of beans, a can of corn, a can of tomato sauce, and Carroll’s chili kit. We turned the crockpot on low, then waited seven hours for it to work its magic.
In essence, we followed the back of the chili kit box, plus added a few extra tasty ingredients!
ORIGINAL TEXAS CHILI
via: Carroll Shelby
Overview of Whatcha Need:
- 2 lbs. – ground beef
- 1 – 8 oz – can tomato sauce
- 2 – 8 oz – cans water
- 1 package – Carroll Shelby’s® Chili Kit
BROWN ground beef in large skillet. Drain fat.
ADD tomato sauce, water, spice packet and salt to taste. To Fix it Mild, omit cayenne pepper packet. To Fix it Hot, stir in cayenne pepper packet to desired taste. PLUS, add the additional ingredients that we listed above.
For thicker chili, mix masa flour with 1/3 cup water. Stir in and let simmer for 3-8 hours in the crockpot.
Serve with corn chips, corn bread, cheese, sour cream, and any other fixin’ you’d enjoy!