Elk Chili Rojo
6
servings40
minutes2
hours500
kcalWho says chili has to play by the rules? Not in this kitchen. This isn’t your average bowl of beefy boredom—it’s a high-octane fusion of the wild and the homegrown. Grass-fed elk meets smoky guajillo paste in a dance of flavor hotter than your last bad idea. Toss in fire-roasted poblanos from a farm you can actually pronounce, and you’ve got a chili that laughs in the face of mediocrity.
Oh, and that cast iron skillet cornbread? It’s toasted with ancho chili flair, because your bread deserves to be as bold as your soup. Vegetarian-friendly? Sure. Weak sauce? Never. This is chili rojo with the volume turned up to 11. Grab a spoon, a bandana, and a rebellious spirit—it’s time to burn the rulebook and savor the spice.
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Ingredients
3 pounds Ground elk meat (or cubed elk steak for chunkier chili)
2 Tbsp Avocado oil (or pork lard if you want it to be more authentic)
2 medium Yellow onions, diced
6 garlic cloves, minced
3 medium Red bell peppers, diced
2 medium Poblano peppers, diced
3 Jalapenos, chopped (seeds removed, or keep them in if you want more heat)
1 bottle Modelo Negra
1 28 oz can Fire roasted diced tomatoes
1 14 oz can Tomato Sauce
1 quart Beef stock
1 15 oz can Black beans with bean liquid
1 15 oz can Kidney beans with liquid
- Seasonings:
2 Tbsp Chili powder
1 Tbsp Smoked paprika
1 Tbsp Ground cumin
2 tsp Ground coriander
2 tsp Mexican oregano
1 Tbsp cocoa powder
2 tsp Worcestershire sauce
Salt and black pepper to taste
- Guajillio Chile Paste:
6 dried guajillio chiles, stems and seeds removed
2 dried Ancho chiles, stems and seeds removed
1 chipotle chile in adobo
2 cups Hot water, for soaking chiles
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 Tbsp Apple cider vinegar
- Lets Talk Garnishes:
2 Tbsp Sour cream, or goat milk yogurt if you’re looking for a dairy free option (the sour cream can be made more loose by adding some water too it and whisking it up)
2 Tbsp Pickled red onions, or diced red onions if you want a little crunch
2 Tbsp Pickled Jalapenos
1 half Diced avocado
- Toasted Ancho Cornbread Batter:
1 cup Cornmeal (medium or coarse grind)
1 cup All – purpose flour (or gluten free 1:1 flour blend)
1 Tbsp Baking powder
1 tsp Salt
1/3 cup Granulated sugar
1 cup Sweet corn puree (recipe below)
1 Poblano pepper, tops and bottoms removed and cut into circles to place ontop of cornbread batter
2 Eggs, beaten
1/2 cup Unsweetened almond milk
1/4 cup Neutral oil, like avocado or melted coconut oil
1/4 cup Olive oil (adds depth and richness)
- Sweet Corn Puree:
1 15 oz Can of sweet corn kernels, drained and rinsed
2 Tbsp Unsweetened coconut cream (or cashew cream for a nuttier flavor)
1 Tbsp Olive oil
4 Dried Ancho chiles, toasted
Pinch of salt
Directions
- Prepare the Guajillo Chile Paste:
– Heat a dry skillet over medium heat and add 6 dried guajillo chiles and 6 ancho chilis to the skillet and toast for 30 seconds to 1 minute on each side until fragrant but not burned. Reserve 4 of the toasted ancho chiles for using in the cornbread recipe.
– Bring the 1 quart of beef stock to a simmer and then turn the heat to low. Soak the chilis in the 1 quart of warm beef stock for 10 – 15 minutes until the chiles become soft.
– Reserve the beef stock for the chili recipe. In a food processor add the chiles, chipotle in adobo, cumin, smoked paprika, coriander, and vinegar. Add 2-3 tablespoons of the beef broth and blend into a smooth paste. Set aside. - Prep the Flavor Base:
– Heat oil or pork lard in a heavy bottomed pot over medium heat. Add the ground elk (or cubed elk steak) to the pot and sear until browned.
– Once browned remove the elk meat from the pot and place in a paper towel lined dish until needed.
- Build the Aromatics:
– Add more oil to the pot if needed. Sauté the onion, garlic, bell pepper, poblano, and jalapenos until softened, about 5 minutes.
- Layer the Flavor with Guajillo Chile Paste:
– Stir in the prepared guajillo chile paste and tomato paste. Cook for 2-3 minutes, letting the flavors deepen. - Deglaze and Simmer:
– Pour in the Modelo Negra, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
– Add the fire-roasted tomatoes, tomato sauce, chile soaked beef stock, and browned elk. Stir to combine. - Add Beans and Seasonings:
– Stir in black beans, kidney beans, chili spice mix, and worcestershire sauce. Bring to a boil, then reduce heat and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally. - Prep the cornbread while the chili stews and builds flavor. Recipe below.
- Taste and Adjust:
– Season with salt to taste. - Toasted Ancho Cast Iron Cornbread:
- Toast the Ancho Chiles:
– In a dry skillet toast 4 dry whole ancho chiles for 30 seconds on each side until fragrant. Remove from cast iron and let them cool.
- Prepare the Sweet Corn Puree:
– Heat a small skillet over medium heat. Add the olive oil and corn kernels, sautéing until tender and slightly caramelized and charred.
– Transfer to a blender or food processor, add the coconut cream, toasted ancho chiles and a pinch of salt. Blend until smooth. Set aside to cool.
- Make the Cornbread Batter:
– Preheat your oven to 375°F (190°C). Grease an 8-inch cast iron skillet.
– In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, toasted ancho chiles, smoked paprika, cumin, and sugar.
– In a separate bowl, combine the corn purée, beaten eggs, oat milk (or almond milk), and oils. Whisk until smooth.
- Combine Wet and Dry Ingredients:
– Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
– Place poblano pepper circles around the top of the corn bread batter before baking and slightly press them in.
- Bake the Cornbread:
– Pour the batter into the prepared skillet or baking dish. Spread it evenly with a spatula.
– Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Grass-fed elk meat carries a clean, earthy flavor, making it the ultimate choice for adventurous cooking.
- Toasting guajillo and ancho chiles wakes up their essential oils, giving your dish a smoky, nutty depth.
- Feeling wild? Swap the beer for mezcal to add a smoky edge.
- Guajillo paste is your homemade flavor bomb this paste is pure gold. Use any leftovers to marinate chicken, pork, or even tofu for another meal that’ll knock your socks off.
Save That Soaking Water: It’s loaded with chile essence and can replace stock for an extra layer of flavor. - Toppings with Attitude – Go beyond the basics. Try crushed pork rinds, cotija cheese, or a sprinkle of smoked sea salt for bold textures.
For a rebellious garnish, char some lime halves and squeeze the smoky juice over the chili at the table. - So you like smoking? Toss a handful of soaked mesquite or hickory wood chips into your smoker or grill and let your chili pot soak up that flavor while it simmers.
- This chili isn’t just for bowls. Slap it on tortilla chips for epic nachos, spoon it over baked potatoes, or stuff it into roasted poblano peppers.
