Weiss uses elk in her chili instead of beef. “Elk is what we used at Coyote Cafe when I started my career there in the late 1990s,” she says. “It is very lean and has a much richer flavor than beef, with a tad bit more game and iron in the flavor profile.” If you can’t find elk sausage, Weiss suggests using ground elk, which Beck & Bulow carries at their store in Santa Fe, and doubling the spices in this recipe. “I’d also add a few slices of chopped bacon to make up for the missing flavor and fat.”
- Vegetable oil
- 2 elk sausage links (about 6 ounces)
- ½ pound red bell peppers, diced
- ½ pound yellow bell peppers, diced
- ¼ pound red onions, diced
- 2 tablespoons garlic, minced
- 1 pound fire roasted tomatoes, crushed
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 4 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne
- Salt and pepper, to taste
- Shredded cheddar, crushed tortilla chips, sour cream, and chopped cilantro, for garnish
Makes 4 servings
- In frying pan lightly coated in oil, cook and break up sausage until browned. Set aside.
- In a large pot or Dutch oven, sauté peppers, onions, and garlic until soft and translucent; add tomatoes and sausage to the pot.
- Add the remaining ingredients and simmer at a very low heat until chili reaches desired consistency. Garnish and serve.
This recipe originally appeared in "Hall Pass" by Jennifer Levin.