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Natural Grocers Loaded Slow Cooker Elk And Beef Chili Recipe

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This hearty ground elk, beef, and veggie-rich chili may be just the comfort food you need right now. It also supports healthy immunity, especially when you choose to use 100% grass-fed beef. Compared to its conventional counterpart, 100% grass-fed beef is higher in immune-supporting nutrients like vitamin A, zinc, and healthy fats like omega-3s and conjugated linolic acid (CLA). Adequate vitamin A and zinc are foundational for strong, robust immunity, while omega-3s and CLA are important for modulating inflammation and supporting a balanced immune response. And, we can't forget about the plethora of veggies that provide plenty of foundational nutrients needed to support a healthy immune system.

6 - 8
8 hours 35 minutes
1 tablespoon plus 1 teaspoon Natural Grocers Brand Extra Virgin Olive Oil
1 large organic onion, diced
3 large organic celery stalks, cut into ¼-inch slices
6 organic garlic cloves, minced
1 pound Durham Ranch ground elk, thawed, or ground bison/buffalo, venison, yak, or ostrich
1 pound Thousand Hills 100% Grassfed Beef, thawed
salt and pepper, to taste
1⁄4 cup Natural Grocers Brand Bulk Medium Chili Powder with Salt
1 tablespoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1 teaspoon Natural Grocers Brand Organic Chipotle Chili Powder, omit for less spice
2 cans Natural Grocers Brand Organic Petite Diced Tomatoes with Green Chilies
1 can Natural Grocers Brand Organic Pinto Beans
6 tablespoons Natural Grocers Brand Organic Tomato Paste, half of a 6-ounce can
2 medium organic carrots, halved lengthwise and sliced into 1/4-inch pieces , if your carrots are thick, quarter them lengthwise before slicing
1 large organic green or red bell pepper, cored, seeded, diced into ½-inch pieces
1 medium organic zucchini, quartered lengthwise and sliced into ½-inch pieces
DIRECTIONS
  1. Heat a large sauté pan over medium heat. Once hot, add 1 tablespoon of oil and the onions and celery. Sauté until the onions are translucent, about 8 minutes. Add the garlic, stir, and sauté another minute until fragrant. Transfer the onion mixture to a 6-quart (or larger) slow cooker.
  2. Return the pan to the heat and add the remaining 1 teaspoon of oil. Add the elk and beef, season with salt and pepper, and break meat up into crumbles with a wooden spoon. Cook, stirring occasionally, until the meat is mostly cooked through, about 8 minutes. Transfer the meat to the slow cooker.
  3. Add all of the remaining ingredients to the slow cooker and stir well to combine. Cover and cook on low for 8-9 hours.
  4. Serve chili with your choice of toppings.

Optional toppings: sour cream, shredded cheese, diced avocado, diced green onion, sliced jalapeño, sliced black olives, diced fresh tomato

Source: Heather Pratt

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