Elk Chili (Chili Con Carne) - Cowboy Kent Rollins

Step 1

Season the cubed meat well on all sides with the Original Seasoning or substitute.

Step 2

Heat the olive oil to a Dutch oven or large stock pot, over medium-high heat. Add the meat and cook for 4 to 5 minutes, or until the sides are browned, stirring occasionally. Set aside.

Step 3

Add the dried chilies, onion and garlic to a pot and cover with water. Bring to a boil for about 10 minutes, or until the chilies are tender.

Step 4

Meanwhile, add 2 tomatoes to a cast iron skillet over medium-high heat. Roast until they are slightly charred and tender, rotating occasionally.

Step 5

Strain the contents of the pot from the water (reserve the water) and place in a blender. Add the roasted tomatoes and blend until smooth. Alternately, for a chunkier consistency, you can finely chop the contents rather than blending.

Step 6

Pour the contents of the blender to the Dutch oven with the meat. Stir in the chipotle peppers, kidney beans, 4 cups of the chili broth, beef broth, oregano and cumin. Chop the remaining 2 tomatoes and add to the Dutch oven. Bring to a simmer and cook for about 1 ½ to 2 hours, or until the meat is tender. Season with salt and pepper to taste. Serve warm with cornbread or biscuits.