Elk and Bean Chili

Name: Elk and Bean Chili
Ingredients: 1/2 cup olive oil; 5 large onions, chopped; 1/4 cup dutched cocoa powder; 1/3 cup honey; 1/4 cup chili powder, medium, divided in half; 1/8 cup ground cumin, divided in half; 1/4 cup dried Mexican oregano; 1 pound elk hamburger (venison or beef may be used); 2-28 ounce cans crushed tomatoes with juice; 6 cloves garlic, minced; 1-30 ounce can dark red kidney beans, rinsed; 1-15 ounce can black beans, rinsed; 1-4 ounce can diced green chilies; 1 fresh jalapeno, diced (deseed and devein if you don't like the heat); 1 1/2 cups water; 1 tablespoon salt; 2 teaspoons ground chipotle chile pepper; 1/8 teaspoon ground cassia cinnamon

My father goes hunting in Colorado every year, and always come back with delicious elk meat for me to cook with. This is a great recipe for game meat or beef, whatever is available to you.

Submitted by: Jennifer from Chicago, Illinois
Yield: 8-10 Main Course Servings

Spices

Featured in this Recipe

Ingredients

1/2 cup olive oil
5 large onions, chopped
1/4 cup dutched cocoa powder
1/3 cup honey
1/4 cup chili powder, medium, divided in half
1/8 cup ground cumin, divided in half
1/4 cup dried Mexican oregano
1 pound elk hamburger (venison or beef may be used)
2-28 ounce cans crushed tomatoes with juice
6 cloves garlic, minced
1-30 ounce can dark red kidney beans, rinsed
1-15 ounce can black beans, rinsed
1-4 ounce can diced green chilies
1 fresh jalapeno, diced (deseed and devein if you don't like the heat)
1 1/2 cups water
1 tablespoon salt
2 teaspoons ground chipotle chile pepper
1/8 teaspoon ground cassia cinnamon

Preparation Instructions:

Heat the oil in a large heavy pot over medium-high heat. Add the onions and saute until tender, about 8 minutes. Add the garlic and continue to cook until fragrant, about 2 more minutes.

Mix in the cocoa powder, half of the chili powder and cumin, and the oregano. Cook 1 minute.

Add the elk (or other meat) and cook until browned, about 7-10 minutes. Mix in tomatoes and honey. Bring to simmer. Reduce heat to medium-low, cover, and simmer for about 30 minutes.

Add beans, water, salt, chipotle, cinnamon and other half of the chili powder and cumin. Bring to boil over high heat and then reduce to medium and simmer uncovered until it thinkens slightly, about 20 minutes. Stir often.

Season with salt. Can be prepared 1 day ahead. Cool slightly before serving or refrigerating. You can also freeze it for future use.

Helpful Hints

Assorted toppings go well with this chili: sour cream, chopped fresh cilantro, green onions, shredded cheeses, diced hot peppers, and shaved bittersweet chocolate.

Comments

Based on 5 reviews

Customer Reviews

Zach

This recipe was great! For the water I substituted one cup of beer and half cup of water. It was an ipa and it really complimented the dish. And at the end when you add the water and beans I also added a cubed sweet potato which really gave a rich depth and created a sort of chili/stew hybrid. I also used two jalapeños instead of one. This was perfect for a chilly winter day! I already gave most away to greedy friends

Wendy R

I am wondering how smoked meat would go with this recipe. I use honey/cocoa in my chili. For some reason I thought about smoking the meat first. Thoughts?

Brian C

Cocoa helps bring out the flavor more. It’s great.

Chris B

Cocoa (or Baker’s chocolate) and cinnamon are two of the major spices in authentic Cincinnati-style chili. They adds a little different flavor, a little more complexity. This chili tastes different, but has some commonalities in flavor. Cincy chili was created by Greek immigrants, making me wonder if the author of this chili recipe is from the Mediterranean…or from Cincinnati.

betty c

I have never heard of cocoa used in chili, please someone explain what flavoring use this is, I am making elk chili today.
betty