Crock Pot Elk Chilli

We had to use up the last of our elk-burger from last year, but you can easily use hamburger instead. Nate says it’s not hot enough for him, but he’s a crazy person, so adjust accordingly.



1 1/2 medium onions, roughly chopped

1 green pepper, chopped

1 stalk celery, chopped

1 clove garlic, minced

1 Tablespoon olive oil

1 Tablespoon paprika

3-4 lbs ground elk/beef

2 Tablespoons chilli powder

1 teaspoon ground cumin

2 teaspoons garlic salt

1/4 teaspoon hot sauce

salt and pepper to taste

6 oz beer

1 1/4 cup beef broth

14.5 oz can stewed tomatoes, undrained

8 oz can tomato sauce

6 oz can tomato paste

4 oz roasted green chile, diced

1 bay leaf


1. Add chopped onion, peppers, celery and garlic to pan, drizzle with olive oil. Cook on medium-high heat until they are soft and translucent.

2. Add beef and cook until no longer pink. Season with salt and pepper to taste.

3. Dump it all into a crock pot and add remaining ingredients. Stir to combine and cook on low for 3-4 hours, stirring occasionally.

4. Remove bay leaf and serve topped with cheese, onions and/or sour cream.

~ by accordingtoleanne on November 24, 2013.

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