We are lucky enough to have friends that hunted last fall for an elk and shared some meat. Even thought the weather today in Phoenix is in the 90’s I thought Elk Chili sounded yummy. A cold front with rain is supposed to move in so this will be great as left overs this week. I did not grow up eating wild game so sometimes I am a little afraid of how it will taste. Let me tell you that this was delicious! Our friends had it mixed with pork so I didn’t have to add any extra fat to it since elk is so lean.
My hubby, BIL, FIL and daughter went along to help them spot the elk. Sadly, we all had to go home before he shot it. Thankfully we still got to share the experience and family bonding time together. I am not a big wall mount girl. My hubby just hung a giant Wahoo mount on our wall and I have to say that I am glad he didn’t shoot the elk or our Wahoo would have had a friend! Haha!
I have been testing a lot of food with my Nima Sensor. It is a handy little device that detects gluten in food. It has been eye opening to the amount of gluten I find in foods labeled gluten free.
If you want to make this chili and don’t have any elk meat handy you can substitute ground beef. 🙂
Paleo Elk Chili
- 2 lbs Elk meat ground
- 1 lb Ground beef
- 2 large Canned roasted tomatoes chopped
- 1 can Tomato Paste
- 2 Colored bell peppers chopped
- 1 yellow onion chopped
- 1 Clove of Garlic chopped
- 1/2 box Beef stock or Bone broth
- 1 TBSP Chili Powder
- 1 TBSP Cumin
- 1 TBSP Flavor God Garlic Lovers seasoning
- 1 TSP Salt and Pepper
- 1 can Black and kidney beans Add if you want beans in your chili
- Brown elk and beef in multi cooker. Add seasoning.
- Add onions and cook until translucent.
- Add Peppers and garlic. Cook until soft.
- Add tomatoes, tomato paste and broth. Add beans if you want to make the non Paleo version.
- Mix all ingredients together.
- Cook on low in multi cooker for 8 hours.
- Garnish with fresh herbs, cheese, greek yogurt or sour cream depending on your dietary needs.