Loaded Slow Cooker Elk And Beef Chili Recipe

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This hearty and veggie-rich chili is a great way to kick off the fall season. Ground elk adds a savory flavor that makes this chili stand out from the rest!

6 - 8
1 tablespoon plus 1 teaspoon olive or avocado oil
1 large onion, diced
3 celery stalks, cut into ¼-inch slices
6 garlic cloves, minced
1 pound Durham Ranch ground elk, thawed, or ground bison/buffalo, venison, yak, or ostrich
1 pound ground grassfed beef, thawed
  salt and pepper, to taste
1⁄4 Natural Grocers bulk medium chili powder with salt
1 tablespoon ground cumin
1 teaspoon chipotle chili powder, omit for less spice
2 (14.5-ounce) cans of diced fire-roasted tomatoes with green chilies
1 (25-ounce) can pinto beans
6 tablespoons tomato paste, half of a 6-ounce can
2 medium carrots, halved lengthwise and sliced into ¼-inch pieces, if your carrots are thick, quarter them lengthwise before slicing
1 large green or red bell pepper, cored, seeded, diced into ½-inch pieces
1 medium zucchini, quartered lengthwise and sliced into ½-inch pieces
DIRECTIONS
  1. Heat a large sauté pan over medium heat. Once hot, add 1 tablespoon of oil and the onions and celery. Sauté until the onions are translucent, about 8 minutes. Add the garlic, stir, and sauté another minute until fragrant. Transfer the onion mixture to a 6-quart (or larger) slow cooker.
  2. Return the pan to the heat and add the remaining 1 teaspoon of oil. Add the elk and beef, season with salt and pepper, and break meat up into crumbles with a wooden spoon. Cook, stirring occasionally, until the meat is mostly cooked through, about 8 minutes. Transfer the meat to the slow cooker.
  3. Add all of the remaining ingredients to the slow cooker and stir well to combine. Cover and cook on low for 8-9 hours.
  4. Serve chili with your choice of toppings.

Optional toppings: sour cream, shredded cheese, diced avocado, diced green onion, sliced jalapeño, sliced black olives, diced fresh tomato

Source: Heather Pratt