Tom's Elk Burger Chili  

2 Tbls. vegetable oil
1 yellow onion, chopped
2 bell peppers, colored, chopped
2 cloves garlic, minced
1 lb. Elk Burger or ground beef if you don't have any Elk Burger
lb. Hot or sweet Italian sausage, casing removed
2 Tbls. cumin
2 Tbls. paprika
1 Tbls. dried oregano
tsp cayenne pepper
cup dark beer
1 large can peeled and chopped tomatoes
2 cans red kidney beans, drained and washed


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In a large heavy pot, warm the oil over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring often, until the bell peppers are soft, about 7 minutes. Add the elk or beef and sausage, stirring to break up the meat. Cook until the meat is no longer pink, about 10 minutes. Drain off any fat.

Stir in the cumin, paprika, oregano, and cayenne and cook for 1 minute. Add the beer and let simmer for 3-4 minutes, then add the tomatoes and beans. Bring the chili to a boil, then reduce the heat to low, cover, and simmer until thickened and the flavors have melded, about 30 minutes. Serve garnished with sour cream, chopped green onions, and shredded jack or cheddar cheese.

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