When my husband started to hunt a few years ago and bring home an entire butchered elk or deer for our chest freezer, we quickly discovered that making chili is one of our most favorite ways to use the stew meat. This is a great dish to make multiple batches of, freeze, and then reheat for easy, delicious, hearty winter meals. I like to use a combination of ground meat and stew meat and sometimes like to add a bit of kale to mix in some greenery. And if you don’t happen to have any elk or deer meat in your freezer, beef and bison work really well too. Enjoy!
Wapiti Paleo Chili
Serves 8 – 10
- 3 lb elk (or deer or beef), ground or cut into small chunks
- 2 medium yellow or white onions, chopped
- 3 tablespoons bacon grease
- 6 cloves garlic, minced
- 2 lbs fresh or frozen tomatoes
- 2 cups beef stock
- 1 tablespoon oregano
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 2-3 bay leaves
- ½ teaspoon cayenne (optional)
- 1 bunch kale, chopped (optional)
- Salt and pepper, to taste
- Melt bacon grease over medium-high heat.
- Add onions and garlic and cook, until translucent.
- Add meat and heat until cooked through.
- Add tomatoes and cook, stirring occasionally for about 5 minutes.
- Add beef stock, oregano, chili powder, cumin, and bay leaves.
- Simmer for 20 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Serve over cauliflower rice with chopped green onions (and Greek yogurt and shredded cheddar cheese if that is your thing…).