Dutch Oven Elk Chili
Are you looking for some fun camping Dutch Oven recipes for Memorial Day weekend? This is a recipe that simmers away while you enjoy the great outdoors. I like to just sit in my chair and relax! You can make this is a regular soup pan on a regular stove if you aren’t in the mood to mess with the Dutch ovens.
Dutch Oven Elk Chili
1 ½ pound ground elk or venison, or lean groud beef 2 Cups chopped yellow onion 1 tea. minced garlic 1 46oz can tomato juice 1 Tablespoon Chili Powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon black pepper 1 4 0z. can of diced green chilies 1 can of beer or 1 cup dry red wine or 1 cup water+3 Tablespoons of Red Wine Vinegar 1 14oz can soup beef broth 1 15 oz. can kidney beans, rinsed and drained 2 15 oz. cans chili beans DO NOT RINSE or drain ½ cup masa flour (ground corn flour used to make corn tortillas) 1 cups water
In a large #12 outdoor Dutch oven, over medium high heat, brown the ground elk until browned. Break apart using your mashed potato utensil. Add onions and cook until softened, add onion.
Drain grease if needed. Add tomato juice, spices, chilies, beer or wine, beef broth and simmer for about 1 hour, stir often. Just before serving add beans. In a small bowl combine the masa flour and water. Stir to combine and stir until smooth. Add to the simmering chili and stir to combine. As this heats back up it will thicken the chili. Taste and adjust seasoning to your liking. Bring back to simmer and serve. I like sour cream, cheese, green onions, and taco chips with mine.
*Use 24 coals, use all 24 on the bottom while browning the meat and then put 16 of the same coals on the top, and 8 on the bottom while the chili simmers. The coals will be burn out about the time you want to serve.
*Gluten Free as is.
Have a wonderful Memorial Weekend, don’t forget to remember those loved ones who have gone on and we miss so much. If you want to get some Masa flour from me at the Dairy Keen just come in and I will be happy to give you some.