Four Seasons Elk Chili From the Handle Bar
While visiting Jackson Hole, we wanted to spend a night on the mountain. Since the Four Seasons had just been awarded the best ski resort, it made sense to check this hotel out and we’re pleased that we did.
We decided to eat at the Handle Bar, a lively establishment that is a favorite in Jackson Hole. This American pub is certainly more elegant that most pubs we’ve visited, but just as inviting and comfortable. Looking out at the Grand Tetons was magnificent. The Handle Bar is known for a wide selection of American and International beers, whiskeys and provisions. The Four Seasons acclaims, “It is the ideal spot for hungry skiers, travelers and revel rousers.”
Handle Bar Stout Float Courtesy of The Four Seasons Jackson Hole
Having a weakness for soups, stews, and chili, I chose the Four Seasons Elk Chili. Naturally, we had to try the Stout Float- I still like root beer. My fear was the elk would be too gamey, but it was perfect.
Now, the tricky part was to get the chef to share the recipe. Fortunately for us, this task was easier than expected. So for those who have elk, enjoy. For those who do not have elk available, substitute any ground meat.
We thoroughly enjoyed our time in the Handle Bar and it’s easy to see why it is a local favorite. The key words are- simply comfortable.
Four Seasons Elk Chili
Spice Mix:
2 T cup chili powder
1 T cups paprika
1½ t cups cumin
1 T cups sugar
1½ t cups cayenne
1½ t ancho powder
1 T salt
Ingredients:
3 pounds ground elk (you can substitute any ground meat if elk is not available)
1 each bell pepper, medium dice
1 each onion, medium dice
1 each poblano pepper, medium dice
4 oz can whole peeled tomatoes, pureed
4 oz chili sauce
2 oz tomato juice
2 oz V8 juice
1 pound black beans, cooked.
Method:
Mix all the spices in a small bowl and set aside.
In a pot, cook the ground elk until cooked trough.
Add vegetables and cook for another 5 minutes.
Add 1/3 cup of spice mix to the pot and stir well.
Add to the pot tomato puree, chili sauce, tomato juice and V8.
Add ½ cup of water and stir well.
Bring the mixture to a boil, and then reduce heat to low.
Simmer for about an hour and a half, stirring occasionally until the chili thickens a little. Add beans and cook for another 30 minutes.
Taste and adjust the seasoning.
I found this quite tasty. If you cook and try this, let me know what you think. I make a good chili myself, but it is always fun to try different twists and this one is yummy.
Enjoy!
For special Luxe Beat VIP offers call 888.212.6444 or go to classictravel.com/luxebeatvip.
Photos courtesy of Four Seasons Handle Bar.
