The winning recipe from goHUNT's wild game chili cook-off

The award-winning chili recipe that left everyone at the office craving more

Ben Stoner
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All photo credits: Ben Stoner


All photo credits: Ben Stoner

This is as true a New Mexico chili as I know how to make. I usually make it with meat from Lorenzo’s New Mexico archery bull elk, but I’ve made it with deer and antelope and it’s been just as good. I happen to have a bunch of roasted and powdered New Mexico chiles, but you can make it with whatever chiles you have available.

Ingredients

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  • 3 lbs ground New Mexico elk (substitute or wild game or lean ground beef)

  • 2 tbsp olive oil

  • 1 medium/large onion, diced

  • 5 cloves of garlic, diced

  • 2 bell peppers, diced

  • 6 hatch green chiles, roasted and diced

  • 2 jalapeños, diced

  • 1 habanero, seeded and diced (add more for a good time)

  • 32 oz kidney beans, rinsed and drained

  • 10 oz diced tomatoes and green chiles

  • 24 oz tomato puree

  • 16 oz 505 Southwestern Flame Roasted Green Chile salsa (substitute your preferred salsa)

  • 26 oz beef broth

  • 2 tbsp A1 steak sauce

  • 2 tbsp Worcestershire Sauce

  • 1 tbsp ground cumin

  • 1 tbsp dried basil

  • 1/4 cup Chimayo red chili powder (substitute normal chili powder)

  • Garlic salt and fresh coarse ground black pepper to taste

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Steps:

1. Dice your veggies.

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2. In a large Dutch oven, saute the onion and garlic in olive oil.

3. Add your ground meat, peppers, chiles, salt and pepper.

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4. Cook over medium heat until meat is browned and vegetables are tender.

5. Drain.

6. Stir in remaining ingredients.

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7. Bring to a boil.

8. Reduce heat; simmer uncovered until chili reaches desired thickness (I simmer for three to four hours).

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9. Add your toppings of choice and chow down.

Check It Out

Be sure to check out our YouTube series, THE OFFSEASON where you can find the chili cook-off video that highlights how the cook-off went down.

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