Horning in on the game: Elk Chili

Food fads come and go, but when it comes to wild game animals, we here at Choosy Beggars are certainly not ones to buck the trend. As bison, emu, kangaroo and wild boar start to become more mainstream, popping up in big chain restaurants and Mom’n’Pop joints alike, we’re just settling in, tucking in our bibs and banging on the table yelling, “We! Want! More! Meat!”

What can I say? I would prefer a greasy duck or a gamey pheasant to bland ol’ chicken.  I would take a lean, purple tenderloin of venison before the same in beef, and even gamey and rich bear has a dear place in my heart, especially when fashioned into summer sausage. Kangaroo, camel, elk, bison and buffalo have all been enthusiastically welcomed to our table, along with horse (sorry, my Horsey Equestrian Friends, but your steed is delicious), rabbit and boar.  Despite my fondness for most game meats, the only qualifier I have is that I generally will not choose wild boar over a regular pig, because that would just be crazy. Unless somebody gave me boar bacon.  Come to think of it, I had wild boar prosciutto and it was simply delicious.  Maybe all it takes is boar bacon for a total game changer.

I’m not a hunter, and I certainly don’t think that I have the cajones to kill and butcher my dinner, but yet my eyes light up like a bonfire when someone groans about how Crazy Uncle Wilbur just offloaded 15 pounds of venison in their freezer.  Without trying to seem too eager, I’ll casually wipe the drool off my chin and offer, generously, trying to maintain a semblance of calm, that if they didn’t want ALL of that it would be, I suppose, you know, maybe okay if they happened to store some in my freezer, but for me to eat so not really to store, and it’s just right — hey, why don’t I just open the freezer up -right over here, watch your step– and show you all the space I’ve got…..?

I think people are wising up to my ruse, however, so lately the only game meat I have been lucky enough to get my hands on is from White House Meats at the  St. Lawrence Market in Toronto.   It is physically impossible for me to leave St.Lawrence without three types of cheese, olives, country pate and some variety of game meat in my bag, and a visit to White House is inevitable. Seriously. I have suspicions that if I stepped outside without my bounty in tow, I would likely turn to dust and therefore I will never attempt it.

On our last visit to the market, we were dawdling in the North Building, sampling honey and selecting kale, when a vendor selling elk meat caught my eye and I decided on a whim to buy it.  There was no price on the little freezer, but I figured that a couple of pounds of ground elk would be cheap and cheerful enough to use for chili.  So, of course, when the cashier ran up my total, I was flabbergasted.  I was in so much shock that I just mutely stuck out my wallet, slightly confused, accepted a couple of coins in return and stumbled away before I could question my decision.  Two pounds of ground elk, which was most likely road kill from highway 11 last week, cost slightly more than what you would pay for 3.5 pounds of exceptional beef tenderloin.

But on the plus side, I had elk.

Oh yes, and I think that it goes without saying that if you live in the Toronto area, and you happen to have a friend or relative who hunts and has a surplus of game meat, I would happily trade you anything (homemade cookies? Three frozen pies? Fifty jars of pickles? MY CAR?) for a taste.  Just putting it out there, people.

Elk Chili

Serves 8-10, freezes well

  • 3 cups dried soup beans *
  • 2 bay leaves
  • 4 dried red chili
  • 1.5 tsp cumin seed **
  • 1 tsp coriander seed **
  • 1 tbsp dried oregano
  • 1/2 tsp cinnamon
  • 2 tbsp olive oil
  • 8 fat cloves garlic
  • 1 large Spanish onion
  • 4 poblano chili peppers
  • 2 lb ground elk meat
  • 1 can (5.5 oz) tomato paste
  • 1/2 tsp cinnamon
  • 4 cups (1 qt) passata ***
  • salt and pepper, to taste

* A combination of pinto and kidney beans is a sure bet, but you could throw in some black beans, cannelini, romano or black eyed peas if they’re on your favorites list.  Just make sure that if you’re using a combination of beans, as I like to do, that the varieties cook up in roughly the same amount of time.  Before you start, pick through the beans to remove any nasty little buggers, wrinkly bits, small stones or debris. I used to be one of those people who only liked canned beans (the more fool, I) and thought that rehydrating dried  beans was a waste of time, but gradually I have come around.  Now I find that the texture is different but delightful, and I love both equally and for different reasons.  That said, in a pinch, you could use approximately 3 cans of beans and add them to the chili to simmer for half an hour at the end.

** Ground spices will not have the same toasted intensity and depth of flavor, but they can absolutely be used if that is all you have on hand.

*** Passata is fresh strained tomato puree that has not been cooked down into a sauce or paste. The texture is very loose like a pulpy liquid and the flavor is bright and fresh.  If you do not have passata, don’t substitute a jar of tomato sauce. Instead, a large can (28 oz) of diced tomatoes will do. Squeeze the tomatoes between your fingers as you add them to the mix, mashing them into a pulp and using all the liquid in the can.

Soak the dried beans overnight in a large bowl where they are covered by at least 3 inches of cold water.  The next day, or after at least 12 hours and up to 24, the beans should be relatively plump and you can start cooking the hili.

Toast the dried red chili peppers in a dry pan over medium heat.  After about a minute, add the coriander and then the cumin seeds.  Toast for an additional 30-45 seconds, shaking the pan frequently, until the spices are fragrant and starting to brown.  Immediately remove from the pan to prevent the residual heat from burning the spices.

As soon as they are cool enough to handle, pop the stem ends off the chili but leave the seeds intact.  Grind the chili and toasted spices in a spice grinder if you have one, or really get your elbows into it and grind them to a powder in a mortar and pestle if you don’t have a surplus of mini appliances. Set the spice blend aside along with the oregano and cinnamon.

Drain the beans and discard the soaking water.  Rinse the beans several times under cold running water.  Put the beans in a large pot (this chili will be a two pot operation) along with a bay leaf and add water until the level is at least one (1) inch above the beans.  Cover the pot and let the beans simmer over medium low heat for about an hour until they are tender but not mushy.

In the mean time, peel then dice the onion and mince the garlic cloves.  In a large pot or heavy bottomed Dutch oven, warm the oil over medium high heat.  Saute the garlic and onions until the onions are translucent, about 5 minutes.

Remove the stem and seeds from the poblano peppers before dicing the flesh.  When the onion is tender, add the poblanos to the mix and continue to saute for 3-5 minutes until the peppers soften.

Add the ground elk to the pot and brown it.  At this point, your pot is pretty full and there is a fair bit of moisture from the armoatics, so the meat may try to steam rather than brown.  Keep cooking it, but stir less frequently so that you can get a bit of caramelization.

Stir in the tomato paste and spice mixture.  Season with salt and pepper and cook the mixture for 3-5 minutes until it is fragrant and the tomato paste has mellowed.

Pour in the tomato passata and stir until combined.  Let the mixture simmer for at least 20 minutes, which is roughly the cooking time left for the beans. Feel free to turn the heat down, cover the pot, and let it grow more fabulous by the minute.

Drain the tender cooked beans but reserve a few cups of the cooking water.  Stir the beans  into the chili and let it simmer for an additional 30 minutes (or more, if you have the time).  If the mixture is too thick, add a cup or two of the bean cooking water and simmer with the lid on.  If the mix is too thin, simmer it with the lid off until the liquid has reduced.

Adjust the salt and pepper as you see fit.

I like to serve the chili with a handful of shredded extra sharp cheddar cheese and some freshly minced cilantro to brighten it up. The only other thing you need is a fresh loaf of fluffy bread (white cheddar cheese swirl optional but recommended, of course) to sop up all the goodness.

¿

Hearty and perfect for a chilly fall day, elk chili is robust without being gamey, and the perfect Sunday night meal to delight your football watching friends.

  • http://muskegharpy.blogspot.com/ Jacquie

    Oh, Tina, this chili recipe looks so lovely. It is such a departure from my Stick-a-pile-of-food- in -the-crockpot-before-work method of venison chili. Did I ever tell you that I made venison carpaccio with fennel salad like you wrote about months ago. I did and it was amazing. Seared, practically raw (after being frozen) venison was a new, wonderful discovery last winter.

    My dad shoots an elk every year and always makes some backstrap roast when I visit him. Elk is magical.

    If we could figure out shipping frozen meat from Alaska to Eastern Alaska (Canada) I’ll send you some Sitka Black Tail. Seriously, it’s hunting time for us and we always seem to have tons. I would expect shipping costs to be astronomical, though.

  • http://www.choosy-beggars.com Tina

    Okay, Jacquie. Seriously, when I read about your elk, venison, and freshly caught fish, it almost makes me weep with jealousy. Okay, not almost. It does. Shipping meat to “Eastern Alaska” (hilarious!) *would* be prohibitively expensive, I’m sure, and I doubt that it would make it through customs intact. I say that with confidence, because every time that I travel across the border (any border, really) I attempt to smuggle meat products. I just can’t help myself. Even though I know it is illegal and will surely be confiscated, I am too weak to resist temptations of…the flesh.

    Okay, so on another note, HOW AWESOME that you made the carpaccio recipe?? I am absolutely tickled pink! Mostly that you made our carpaccio, but even more so that you made it with venison!! Lady, that must have been to. die. for. Thank you so much for telling us about it. THat absolutely makes my day! No, actually maybe it makes my week, because venison carpaccio surely deserves more fame than a day.

  • http://muskegharpy.blogspot.com/ Jacquie

    Venison carpaccio was simply amazing. My foodie friend and I have been experimenting with non-traditional venison recipes and yours kicked it off. I’m learning that any beef tenderloin recipe translates very nicely to venison.

    Hunters from America go shoot things in Alberta all the time so there must be a way to cross the border with meat. It may cost a pile of money, though.

  • super mario

    I have not had elk but I have eaten venison (deer) do they taste the same?

    • http://www.choosy-beggars.com Tina

      Hi Super Mario,

      While I wish that I was more of an expert on this, I don’t have access to nearly as much game meat as I would like. However, from what I have read and personally experienced, here are my thoughts:
      – venison tends to be even leaner than elk. Elk meat is still quite lean, but somewhat more marbled….almost like buffalo.
      – Venison can sometimes taste a bit gamey, whereas elk tends to taste a bit beefier
      – HOWEVER, apparently that has a lot to do with the slaughter. Animals that have panicked or run, building up lactic acid before they are shot, tend to have more of a sour and gamey taste. Laid back, relaxed and farm raised animals don’t always have this problem.
      – Both will be stringy and tough if overcooked or cooked incorrectly. If grilling, do not go beyond medium. Also, marinades don’t hurt.

      If you were to put them side by side, I would not say that venison and elk taste the same. However, the same could be said for grassfed and grainfed beef. The marbling and flavor have a lot to do with what the animal has eaten and how it has lived before being harvested. Can you substitute one for the other? Well, I would. They’re not the same, but they’re similar enough to make a go of it.

  • Hellcat13

    I need to schedule a road trip to TO so I can offload the 15lbs of venison taking up space in MY freezer right now.

    • http://www.choosy-beggars.com Tina

      Hellcat13 – oooh, teasers!! If you ever come to TO, I would totally bargain and plead with you. Those venison pepperettes were incredibly delicious and I hoarded the bag like you would not believe. Mike got a few, but every time one of our drunken house guests got the munchies, it was tucked into the very back of the cheese drawer!

  • http://tastingspot.com foodie @ Tasting Spot

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.