Cincy-Style Elk Chili, 5 Way (Duh!)

I use my trusty Joy of Cooking as my chili guide. Their version is a little more traditional, but this is the way we like ours!

Liquify the Rotel in a blender and set aside.

Combine peppers, salt, cloves, allspice, cumin, cinnamon, and cocoa together in a spice grinder and blend until smooth. Set aside.

In a 3.5-quart Dutch oven, bring the water to a rolling boil over medium heat. Add the ground elk, stirring to ensure that the meat is breaking up. Allow to come back to a boil, then add in onions, garlic, tomato mixture, vinegar, and Worcestershire. Stir in spices and bay leaves. Bring to a boil once more. Cover, reduce heat to low and simmer for 2.5 hours. Stir every 1/2 hour or so.

Cool, cover, and allow to set in the fridge overnight. Before you reheat the chili, remove any solidified fat that might cover the mixture. You probably won’t have any if you used elk.

To make a five-way, fill a plate with cooked spaghetti, ladle over some warm chili, toss on some black beans, sprinkle on a little chopped, red onion, and mound with thinly grated extra-sharp cheddar. If you are a traditionalist, use red kidney beans, white onions, and mild cheddar. Serve with oyster crackers and Tabasco.

Leftovers? Make a cheese coney by simmering dogs in hot water, steam some buns, and pile on the chili, mustard, cheese, and onions! I love you Skyline, but you really need to open up some franchises out here!