Perfect Elk Tomahawk Steak

Perfectly Grilled Elk Tomahawk Steak

Ingredients:

  • 1 pound ground elk meat
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 jalapeño peppers, minced (adjust to your desired level of spiciness)
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 teaspoons chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup beef or vegetable broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, chopped fresh cilantro, or sliced jalapeños

Instructions:

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

  2. Add the ground elk meat to the pot. Use a wooden spoon to break it up into smaller pieces and cook until it’s browned and no longer pink. This should take about 5-7 minutes. Use a slotted spoon to remove any excess fat if needed.

  3. Stir in the diced onion and garlic. Cook for 2-3 minutes, or until the onions become translucent.

  4. Add the diced bell pepper and minced jalapeños. Sauté for another 3-4 minutes until the peppers start to soften.

  5. Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, and pepper over the meat and vegetable mixture. Stir well to evenly coat everything with the spices.

  6. Pour in the diced tomatoes (with their juices) and tomato sauce. Stir to combine all the ingredients.

  7. Add the drained kidney beans and pinto beans to the pot. Mix well.

  8. Pour in the beef or vegetable broth to achieve your preferred chili consistency. You can add more or less depending on how thick you like your chili.

  9. Reduce the heat to low, cover the pot, and let the chili simmer for at least 1.5 to 2 hours. Stir occasionally to prevent sticking and to meld the flavors together. The longer it simmers, the better the flavor will be.

  10. Taste the chili and adjust the seasonings if necessary, adding more chili powder, salt, or pepper to suit your preference for spiciness and flavor.

  11. Serve the elk chili hot in bowls, and garnish with shredded cheddar cheese, sour cream, chopped green onions, chopped fresh cilantro, or sliced jalapeños, if desired.

Enjoy your hearty ground elk chili with your favorite toppings and some warm crusty bread or cornbread on the side!