2 tbsp duck fat
1 lb Ground Elk
2 lbs Elk chuck steak cubed
seasoning mix for meat: 1 tsp smoked sea salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp cayenne 1 tsp smoked paprika
2 large sweet onions (e.g. Vidalia, Mayan) diced
1 large red bell pepper diced
8 cloves garlic coarsely chopped
1 can (7oz) Chipotle peppers in Adobo sauce chopped
1 tsp ground thyme
3 tbs hot Mexican chili powder
1 tsp cocoa
12 oz Sam Adams Boston Lager
1 can (28 oz) Muir Glen Fire Roasted Crushed Tomatoes
1 lb frijoles negros
1 tsp Liquid Smoke
2 tsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
Melt 1 tbsp duck fat in cast iron Dutch oven over medium high heat. Brown the ground elk, remove and set aside. Brown the diced chuck, remove and place with the ground meat as well as the liquid in the pot. Sprinkle the meats with the seasoning mix while cooking.
Add the second tbsp of duck fat to the Dutch oven. Sauté the onion and bell pepper until translucent. Add garlic and sauté for another minute. Add chopped chipotle peppers, thyme, chili powder, and cocoa and stir in. Pour in warm Sam Adams. Add tomatoes and beans.
Return meats to the pot. Bring back to a boil then add Liquid Smoke, Worcestershire sauce, vinegar and bay leaves. Cover tightly, reduce heat and simmer for 2 hours. Add beef stock or game stock if needed during cooking.
