Three Bean Elk Chili

Bear with me as there are a lot of ingredients in this recipe but its SO WORTH IT!

Wet Ingredients:

22 oz. can maple baked beans, undrained

15 oz. can diced tomatoes and chopped green chilies, undrained

8 oz. can diced green chilies, undrained

8 oz. tomato sauce

6 oz. tomato paste

2 cups bone or beef broth

1 lb. ground elk burger

1 lb. ground hot Italian sausage

5 strips of bacon, sliced

15 oz. can kidney beans, drained

15 oz. can black beans, drained

Dry Ingredients:

3 tbsp. brown sugar

2 tbsp. chili powder

1 tbsp. ancho chili powder

1 tbsp. paprika

1 tsp. cumin

2 tsp. red pepper flakes

1 tsp. cayenne pepper

½ tsp. black pepper

½ tsp. salt

Produce:

2 red bell peppers, diced

1 onion, diced

Instructions:

Cook the sliced bacon in a Dutch oven. Remove the bacon from the pot, but leave the bacon grease.

Add the diced bell peppers and diced onion to the pot. Cook until softened. If needed, add additional oil or butter to the pot. Once softened, remove the veggies from the Dutch oven.

Add the sausage and burger to the pot. Cook until browned, then drain the grease. (You can cook everything simultaneously, but overcrowding the Dutch oven may steam the meat and veggies instead of browning them properly.)

Add all remaining ingredients to the pot (including the bacon, bell peppers, and onions). Simmer for two hours, stirring every 30 minutes.

Serve with your favorite chili toppings, such as tortilla strips, shredded cheese, sour cream, and cilantro.

Enjoy your hearty elk three-bean chili!