With winter in full swing, there is nothing better than a warm pot of chili. When made with some of that ground elk sitting in your freezer it gets even better and more nutritious.
Cooking your Elk with the Kairos Black Sea Salt and Coffee gives your entire pot of chili added depth and warmth that is the perfect comfort food after a long day out on the road, in the mountains, or chasing your kids around the block.
This is a Fall/Winter staple around the households of Kairos founders Dave and Jason. We love it and know you will too.
With winter in full swing, there is nothing better than a warm pot of chili. When made with some of that ground elk sitting in your freezer it gets even better and more nutritious.
Cooking your Elk with the Kairos Black Sea Salt and Coffee gives your entire pot of chili added depth and warmth that is the perfect comfort food after a long day out on the road, in the mountains, or chasing your kids around the block.
This is a Fall/Winter staple around the households of Kairos founders Dave and Jason. We love it and know you will too.
Heat oil in the medium size heavy bottom pot. Add chopped onions and saute on medium heat until fragrant.
Add elk, Kairos Black Sea Salt and Coffee to taste, and brown it with onions.
Add the rest of the ingredients and stir. Lower the heat and cover with the lid. Simmer for 1-2 hours.
Alternative Cooking Option: Add all ingredients plus browned meat and onions into a crockpot. Cook on low for 6 hours or high for 2-3 hours.
Recipe Note
This is definitely one to save the leftovers for later in the week
Store elk chili leftovers just like you would store any other chili. Refrigerate for up to 6 days in air tight glass or plastic container or right in the pot with the lid on (if you have lots of leftovers and space in the fridge).
Reheat in the microwave or on the stove.
Freezer. Have lots of Elk to use? Double up the recipe and batch this up in the freezer. It can easily be reheated and is just as good the second time around.
