- 2 pounds elk, ground
- 2½ cups yellow onions, chopped
- 3 garlic cloves
- 1 tablespoon coconut oil
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 red pepper, organic, saving 1/4 cup for garnish
- 2 cups dry red wine
- 2 cups Pacific Natural Foods Organic Spicy Black Bean Soup
- 1 small hot chili pepper
- 1 teaspoon chili powder
- 1 tablespoon cumin, ground
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 28 oz can diced organic tomatoes, undrained
- 2 cups beef bone broth, organic
- 1 pound Scarlet Runner Beans, pre-soaked
- 1 tablespoon liquid smoke
- 6 cups spinach, freshly washed
- 3 green organic onions, slivered and reserved for garnish
1. Soak beans in water overnight the night before you plan on serving the chili.
2. Combine elk, onion, garlic and coconut oil in a Dutch oven; cook over medium high heat until lightly browned. Add the next 15 ingredients and bring to a boil. Reduce heat and simmer for 2 hours partially covered stirring occasionally. Add more beef broth if mixture becomes too thick.
3. To serve; place a generous handful of spinach into the bottom of a bowl. Ladle 1-2 cups chili into bowl; garnish with reserved chopped red pepper, green onion and serve.
I discovered the scarlet heirloom bean traveling through Jackson Hole Wyoming. I immediately fell in love with these large tasty nutritious beans; they are a fantastic staple to have around the house. Beans are not only filling but very nutritious which is a great combination if one is looking at weight loss. This can be turned into a wonderful vegetarian chili simply by removing the meat. In this recipe you can substitute organic hamburger for elk and kidney beans for the scarlet heirloom bean if desired. Be sure to soak the beans overnight, otherwise you may find this recipe explosively delicious.