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Sustainable Cooking Chili Recipe | Favemom.com

Sustainable Cooking Chili Recipe

Ingredients

  • 2 tsp canola oil
  • 2 onions chopped
  • 5 cloves garlic minced
  • 1.5 lbs ground elk
  • 1/2 lb deer sirloin
  • 1  14.5 oz can diced tomatoes
  • 1 can stout beer
  • 2 6 oz cans tomato paste
  • 1 cup water
  • 2 tsp au ju base (Better Boullion base)
  • 2 Tbsp brown sugar
  • 3 Tbsp chili sauce
  • 1 Tbsp ground cumin
  • 2 Tbsp 90% dark chocolate bar
  • 1 tsp oregano
  • 1 tsp cayenne
  • 1 tsp coriander
  • 1 tsp salt
  • 2  15 oz can’s kidney beans drained and rinsed
  • 2 tsp sriracha sauce

Instructions

  1. Heat oil in pan (or if you have an instant pot use the saute setting)
  2. Cook onions, garlic and meat until brown then place in crock pot
  3. Add remaining ingredients and mix gently. Place crockpot on low and cook for 8 hours or high for 4 hours (for Instant pot set to slow cooker medium for 8 hours, high 4 hours or Bean/Chili setting for 30 minutes)

  4. Serve warm with corn chips and cheese on top

Recipe Notes

It’s even better the next day as a leftover.  It will keep in a sealed container in the fridge for about 3-5 days.