Elk Chili Con Carne

INGREDIENTS:

• 1 package Force of Nature ground Elk
• 1-2 cups Kettle & Fire Regenerative Beef Bone Broth
• 1 medium yellow onion (diced)
• 1 bell pepper, cut into strips or diced
• 3 cloves of garlic, minced
• 2 tbsp tomato paste
• 1 can roasted diced tomatoes
• 1 can beans, strained (we prefer black or kidney)
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cumin powder
• optional toppings: cilantro, parsley, sour cream, and cheese to garnish

PREPARATION: 

1. In a large dutch oven, heat 2 tbsp olive oil over medium-high heat. 
2. Add in the ground beef, salt, and use a wooden spoon to break apart.
3. Cook until the beef is fully browned. 
4. Using a slotted spoon, scoop the beef from the dutch oven and set aside. 
5. Using the same oil, add in the onions, peppers, and garlic.
6. Cook down until the onions are translucent.  Add in the tomato paste, chile powder, cumin, garlic, and onion powder, and a bit of salt. Stir to coat. 
7. Add in the diced tomatoes, ground beef, beans, and broth, and stir. Salt the entire mixture generously, and bring to a low boil.   
8. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the liquid concentrates significantly (25-30 minutes). 
9. Serve with chopped cilantro or parsley, sour cream, and cheese. 
10. Enjoy!