Mountain Man Chili

5 slices thick bacon, diced
1 pound hot Italian sausage links, sliced
1-1/2 pounds elk meat, chopped
2 medium onions, chopped
3 cloves garlic, chopped
4 green Anaheim chiles, chopped
3 jalapenos, chopped
1-1/2 tablespoons chili powder
1/2 teaspoon salt
1 12-ounce can tomato paste
1 10-1/2-ounce can beef broth
10-1/2 ounces black coffee
1 14-1/2-ounce can stewed tomatoes
1 15-1/2-ounce can kidney beans
1 15-1/2 ounce can pinto beans

In a hot skillet fry the bacon until opaque. Remove bacon from the pan and set aside. Brown the sausage and cubed elk meat in the bacon fat and set aside. Put the meat and all remaining ingredients except the beans into a large pot. Cover and simmer for 2 hours. Add the beans and simmer an additional 30 minutes, uncovered. Serve immediately with warm rolls and butter.

Recipe from: The New Elk Hunter’s Cookbook and Meat Care Guide from the Rocky Mountain Elk Foundation. Order Cookbook here.

Filed under: Elk Hunting, Recipes, Rocky Mountain Elk Foundation by Scout