Ground Elk & Bean Chili

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 363.2
  • Total Fat: 7.6 g
  • Cholesterol: 73.7 mg
  • Sodium: 740.0 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 36.3 g

View full nutritional breakdown of Ground Elk & Bean Chili calories by ingredient


Introduction

My husband loves wild game; however, I have to mask the taste of it sometimes, especially when I am pregnant! I found this recipe to be great tasting and makes a lot. I freeze half of this when I make it! My husband loves wild game; however, I have to mask the taste of it sometimes, especially when I am pregnant! I found this recipe to be great tasting and makes a lot. I freeze half of this when I make it!
Number of Servings: 20

Ingredients

    5 pounds ground elk meat
    2 cans pinto beans
    1 can light red kidney beans
    1 can black beans
    1 can garbanzo (chick peas) beans
    1 can small red beans
    2 cans Nalley Chili with beans
    2 cans No Salt Added Whole Kernel Corn
    1 taco seasoning packet
    1/4 c chili powder
    Garlic powder to taste (I figured 3 Tbsp)
    Salt to taste (about 5-6 dashes I use)
    2 Tbsp dried onion flakes
    1 can tomato sauce
    Cumin to taste (I figured 2 Tbsp)
    Red Pepper Flakes to taste (I figured 5 tsp)
    2 beef bouillon cubes
    2 C Swanson 100% Fat Free Low Sodium Chicken Broth
    3-4 C Water


Tips

***Please note I am guessing on the amount of chili this makes. I use this with my 10 quart pot and there is only about 2 inches from the top remaining...so it might actually serve more than 32 cups.


Directions

Brown ground elk. I add a little vinegar while my elk meat is browning to cut the game taste. Drain meat.

Combine meat, beans, spices and remaining ingredients in a 10 quart pot. Bring to boil and reduce to low. Cover and let simmer on stove for 4-6 hours.

This is great for a crockpot too! Bring to boil...put in crockpot for 8 hours on low or 4 hours on high.

Top with cheese, cracker, or sour cream. (Not included in recipe).

Serving Size: Makes 20 1-cup servings