Elk Chili Colorado on Weber

Elk Chili Colorado on Weber

An easy, delicious recipe for an Elk Chili Colorado that will have your mouth watering at every step. All expertly simmered to tender perfection on your trusty Weber kettle!

You Will Need

  • 2 lbs elk roast, cut into 1-inch cubes
  • 6 dried Ancho chilies
  • 4 dried Guajillo chilies
  • 3 cups beef or chicken broth (low sodium)
  • 4 -6 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Kosmo's Q SPG rub, to taste
  • Kosmo's Q Cow Cover HOT Coarse rub
  • 2 tablespoons vegetable oil
  • Flour tortillas
  • Flour for dusting (optional)
  • Shredded cheese (optional)
  • Fresh cilantro and lime wedges for garnish (optional)
  • Salsa (Kosmos Q Six Shooter)
  • Shredded lettuce (optional)
  • Sour cream (optional)

The Prep

As with all of our recipes, step one of this elk Chili Colorado is prepping our ingredients. Wash, clean, & slice all produce, and cover with both rubs. Let them sit at room temperature for at least 10 minutes. 

In the meantime, cut the elk meat into 1-inch chunks. You can of course ask your meat provider to do this for you when buying the meat.

Next up, let's make the chili paste. Toast the dried Ancho and Guajillo chilies to awaken their flavors and aroma. Then soak them in hot water for 20-30 minutes, to soften them. Drain the water, and blend the cilies with garlic, onion, cumin, oregano, and black pepper until you get a smooth consistency - if too thick, add broth as needed. 

The Cook

The stage is set: it's time to get down to business! In a heated pot or Dutch oven, let the vegetable oil come up to temp over medium-high heat. Add the elk cubes to the pot, whiel ensuring there is enough room for them to turn (you might need to do them in batches). You want to brown the cubes on all sides, then set them aside. Optionally dusting the meat with flour beforehand helps brown the meat and thicken the sauce to perfection.

Once done, reduce the heat to medium. In the same pot, add the chili paste to the pot, and cook while stirring continuously for 2-3 minutes. Add the remaining broth, and bring to a simmer. Now return the browned elk mea to the pot. Cover and simmer on low for 2-3 hours, allowing the chili to come together.

Remember that elk meat is leaner than beef, so it’s important not to overcook it to avoid a dry texture. The slow simmering in the chili sauce should help keep the meat moist and tender.

The Payoff

As the cook is nearing its end, it's time for some final adjustments. When the elk is tender, taste the sauce, adjusting the salt if necessary.

All that's left to do is enjoy the fruits of your labor! Serve the Elk Chili Colorado hot, adorned with fresh cilantro and lime wedges. Accompany the dish with rice, beans, or nestled in warm flour tortillas. Optionally, add shredded cheese, salsa, shredded lettuce, and sour cream according to preference.

Catch you on the next recipe!


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