Hearty Elk Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, and sauté until they are soft, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground elk meat to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 8-10 minutes.

Once the elk meat is cooked, stir in the canned diced tomatoes, kidney beans, black beans, chili powder, ground cumin, salt, and black pepper.

Pour in the broth, bringing the mixture to a simmer. Reduce the heat to low and let the chili cook uncovered for at least 30 minutes, stirring occasionally.

Taste the chili and adjust seasoning if needed. If you prefer a thicker chili, let it simmer longer until the desired consistency is reached.

Serve the elk chili hot, garnished with freshly chopped cilantro.