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Smoky Elk Chili with Charred Bell Peppers and Cornbread Croutons

Smoky Elk Chili with Charred Bell Peppers and Cornbread Croutons

Dinner
Prep Time
20min
Cook Time
45min
Servings
2
Calories
520
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Chef's Note

For the best flavor development, allow the tomato paste to caramelize well before adding the liquid ingredients. This creates a rich umami base that elevates the entire dish. If you prefer a spicier chili, include the seeds from the chipotle pepper or add a pinch of cayenne.

Tags
elk
chili
dinner
bell peppers
cornbread
smoky
beans
high-protein
game meat
southwestern
Ingredients

  • 1 pound ground elk

  • 1 large red bell pepper

  • 1 large green bell pepper

  • 1 medium yellow onion

  • 3 cloves garlic

  • 2 tablespoons tomato paste

  • 1 can (14.5 oz) fire-roasted diced tomatoes

  • 1 can (15 oz) kidney beans

  • 1 cup beef broth

  • 1 pepper chipotle pepper in adobo sauce

  • 1 tablespoon adobo sauce

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 2 teaspoons smoked paprika

  • 2 slices cornbread

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup cilantro

  • 1 whole lime

Instructions
  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Dice the yellow onion and mince the 3 cloves of garlic. Set aside.

  • 3

    Cut the red and green bell peppers in half, remove the seeds and stems. Place them skin-side up on a baking sheet and brush with 1 tablespoon of olive oil.

  • 4

    Roast the peppers in the preheated oven for 15 minutes until the skins are charred and blistered.

  • 5

    While the peppers are roasting, cut the 2 slices of cornbread into 1-inch cubes. Place on another baking sheet, drizzle with 1 tablespoon of olive oil, and bake for 10 minutes until golden and crispy. Remove and set aside.

  • 6

    Remove the peppers from the oven, place them in a bowl and cover with plastic wrap for 5 minutes to steam (this helps with peeling).

  • 7

    Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground elk and cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.

  • 8

    Add the diced onion to the pot with the elk and cook for 3-4 minutes until softened.

  • 9

    Add the minced garlic and cook for 1 minute until fragrant.

  • 10

    Stir in 2 tablespoons of tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

  • 11

    Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 2 teaspoons of smoked paprika. Stir to coat the meat and cook for 1 minute to toast the spices.

  • 12

    Meanwhile, peel the charred skin off the peppers (it's okay if some bits remain) and dice them into medium chunks.

  • 13

    Finely chop 1 chipotle pepper and add it to the pot along with 1 tablespoon of adobo sauce.

  • 14

    Add the diced charred peppers, 1 can of fire-roasted tomatoes, 1 can of drained and rinsed kidney beans, and 1 cup of beef broth to the pot.

  • 15

    Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.

  • 16

    Bring the chili to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the chili has thickened.

  • 17

    While the chili simmers, chop the cilantro and cut the lime into wedges.

  • 18

    Taste the chili and adjust seasoning if needed.

  • 19

    Ladle the chili into bowls, top with cornbread croutons, sprinkle with chopped cilantro, and serve with lime wedges on the side.

Nutrition Information (per serving)
520
Calories
45g
Protein
38g
Carbs
22g
Fat
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