We had to use up the last of our elk-burger from last year, but you can easily use hamburger instead. Nate says it’s not hot enough for him, but he’s a crazy person, so adjust accordingly.
Ingredients:
1 1/2 medium onions, roughly chopped
1 green pepper, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 Tablespoon olive oil
1 Tablespoon paprika
3-4 lbs ground elk/beef
2 Tablespoons chilli powder
1 teaspoon ground cumin
2 teaspoons garlic salt
1/4 teaspoon hot sauce
salt and pepper to taste
6 oz beer
1 1/4 cup beef broth
14.5 oz can stewed tomatoes, undrained
8 oz can tomato sauce
6 oz can tomato paste
4 oz roasted green chile, diced
1 bay leaf
Directions:
1. Add chopped onion, peppers, celery and garlic to pan, drizzle with olive oil. Cook on medium-high heat until they are soft and translucent.
2. Add beef and cook until no longer pink. Season with salt and pepper to taste.
3. Dump it all into a crock pot and add remaining ingredients. Stir to combine and cook on low for 3-4 hours, stirring occasionally.
4. Remove bay leaf and serve topped with cheese, onions and/or sour cream.
