Winter is one of the best seasons -- if not the best -- for chili. Whether you opt for a vegetarian version, or the Elk Chili from Signal Mountain Lodge in Grand Teton National Park, sitting in front of a roaring fire with a bowl of chili and a loaf of crusty bread is hard to beat.
Here, thanks to Josh Forsythe, the lodge's food and beverage director, is a home-sized recipe for the elk chili.
Signal Mountain Lodge Elk Chili - Home Version!
1 Tbsp Olive Oil, Extra Virgin
1 Count Medium Yellow Onion, Diced
1.5 Pounds Ground Elk Meat
.25 Cups Chili Spice (Chili Spice Recipe – see below)
6 Cups Diced Tomatoes (canned or fresh)
6 Cups Tomato Sauce
1 Cups Black Beans
2 Cups Pinto Beans
2 Cups Kidney Beans
Heat olive oil in a large Dutch oven or saucepan.
Add onion, cook on medium/high until clear.
Add chili spice, mix with onions until onions are fully coated with spice.
Add elk, cook until meat is browned.
Add diced tomatoes and tomato sauce, turn down heat and simmer for one hour.
Drain all the beans in a colander, then add to the pot, stir and simmer for 15 minutes.
Enjoy this dish garnished with green onions, shredded cheese, sour cream and your favorite hot sauce.
*** Spicy Version***
Add 2 fresh diced jalapeno peppers to the onions when adding them to the pot!
Signal Mountain Chili Spice (~1 Cup Total)
6 Tbsp New Mexico Chili Powder
4 Tbsp Light Chili Powder
3 Tbsp Ground Cumin
1 Tbsp Coriander Ground
1 Tbsp Onion Powder
1 Tbsp Granulated Garlic Powder
.5 Tbsp Ground Oregano
1 Count Bay Leaves
Mix all ingredients thoroughly in a bowl and store in a dry container.