Roasted Pepper Elk Chili

• 1 whole Yellow Onion, Chopped
• 1 Tablespoon Olive Oil
• 2 whole Bell Peppers, Roasted
• 2 whole Jalapenos, Roasted
• 6 cloves Garlic, Roasted
• 1-1/2 pound Ground Elk Meat
• 2 ears Corn, Kernels Removed
• 28 ounces, weight Diced Tomatoes With Juices
• 2 cups Chicken Stock
• 1/4 cups Beer (porter Or Stout)
• 3 Tablespoons Chili Powder
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Paprika
• 1 dash Cinnamon
• 1/2 teaspoons Salt To Taste
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 1 can (15 Oz. Size) Black Beans, Drained

1. In a large pot or Dutch oven, saute the yellow onion on medium-high heat in the olive oil until softened and translucent, about 8 minutes.
2. While you are sauteing, roast the bell peppers, jalapenos and garlic: Put your oven on the broil setting. Chop peppers in half, remove the insides and place them on a foil or parchment-lined baking sheet. Wrap cloves of garlic (skin on) in foil and place on the baking sheet with the peppers. Roast until the peppers are soft and the skin begins to char, turning dark brown (about 8 minutes). Remove, allow everything to cool enough to handle then chop the peppers. Remove the skin from the garlic and finely chop the garlic. Set aside until ready to add to the chili.
3. Add the ground elk meat and once the outside of the meat is browned but not cooked all the way through, add the corn kernels, diced tomatoes, chicken stock, beer, and all of the seasonings. Cover and bring mixture to a full boil. Add the beans and the roasted peppers and garlic. Reduce heat to medium low and allow the chili to simmer about 30 to 40 minutes, covered. Stir occasionally and add salt as desired.
4. Serve with big hunks of cornbread and honey.

yellow onion, olive oil, bell peppers, garlic, elk, tomatoes, chicken, ubc, chili powder, red pepper, paprika, cinnamon, salt, kidney beans, black beans

Taken from tastykitchen.com/recipes/soups/roasted-pepper-elk-chili/ (may not work)