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Jean Peterson's Elk Chili

Jean Petersen is excited about her January release of her children's picture book, Kind Soup with Little Lamb Books. She recently released The Big Sky Bounty Cookbook-Local Ingredients and Rustic Recipes with Arcadia Publishing and The History Press as a part of their American Palate series with Chef Barrie Boulds this summer, and her first non-fiction children's picture book, Moose Shoes, was released in 2007.

Jean is Colorado State University-Journalism alumni, and has been a freelance writer and weekly columnist for 12 years with Western Ag Reporter covering a host of topics. Her weekly children’s column is called Life on the Ranch with Banjo celebrated 10 years this past spring, and some of her feature articles can be found published in Distinctly Montana magazine and Raised in the West Magazine.

Jean lives near the Beartooth Mountains in scenic southern Montana on her small farm with her husband, four children, and a host of animals knocking at her door, all of whom give her lots of fuel for all her writing. Learn about Jean and her books HERE.

Jean's Latest Book Release - Kind Soup  


Kate and her mom are in the kitchen and their making something delicious-a special soup wrapped in prayer and ladled out with love, composed of the Fruits of the Spirit, Kind Soup is as much a joy to make as it is to share. Release scheduled for January 2019 with Little Lamb Books.

Jean's Elk Chili
Ground elk is great for chili, You don't have to drain the fat because the fat content is so low!

1 tablespoon olive oil
2 pounds ground elk
1 large onion, diced
2 celery stalks, diced
2 teaspoons cayenne pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (15.5 ounces) red kidney beans, rinsed & drained
1 can (15.5 ounces) chili beans
1 can (15.5 ounces) red beans, rinsed & rained
1 can (28 ounces) whole tomatoes, with juice, crushed by hand
1 small jar (about 8 ounces) of you favorite salsa 
1/4 to 1/2 cup grape jelly
3 to 5 cups of water (or to whatever consistency of chili you want)
Kosher salt and freshly ground black pepper


Heat the oil in a large pot or Dutch over over medium-high and add elk, onion and celery. Saute until meat has browned and the vegetables are soft, about 10 minutes. Add the cayenne, ground cumin and chili powder and stir for 1 minute. Add the rest of the ingredients, bring to a boil and immediately turn down to low, partially covered, and simmer for 30-40 minutes. Season with salt and pepper. 
Serves 8-12