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Elk Chili

Elk chili is a hearty, deeply flavorful dish that transforms lean game meat into something unforgettable, featuring slow-simmered spices and a rich, thick sauce perfect for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds elk stew meat cut into 3/4-inch cubes
  • 3 tablespoons olive oil divided
  • 2 large onions diced
  • 6 cloves garlic minced
  • 3 tablespoons chili powder preferably a blend
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • One 28-ounce can crushed tomatoes
  • Two 15-ounce cans kidney beans drained and rinsed
  • One 15-ounce can black beans drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
Optional toppings
  • diced jalapeños
  • shredded cheddar
  • sour cream
  • fresh cilantro
  • diced red onion

Equipment

  • Large heavy-bottomed Dutch oven or chili pot
  • Sharp chef's knife and cutting board
  • Wooden spoon or heat-resistant silicone spatula
  • Measuring cups and spoons
  • Paper towels for patting meat dry
  • Large colander for draining beans (if canned)

Method
 

  1. Remove elk from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Pat the meat completely dry with paper towels.
  2. Heat 1.5 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the elk on all sides for 2 to 3 minutes per side. Transfer browned meat to a plate.
  3. Add the remaining 1.5 tablespoons olive oil to the pot. Stir in diced onions and cook for 5 to 7 minutes, stirring occasionally, until onions are softened and translucent at the edges.
  4. Add minced garlic and cook for an additional 1 minute until fragrant.
  5. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for about 1 minute, stirring constantly, until spices are fragrant and mixture looks dark and rich.
  6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release browned bits. Stir in tomato paste until fully combined.
  7. Return browned elk to the pot and stir to combine. Bring to a gentle simmer, then reduce heat to low and cover partially with a lid. Simmer for 1.5 to 2 hours, stirring occasionally, until elk is fork-tender and sauce has thickened slightly.
  8. Drain and rinse the kidney beans and black beans. Add them to the chili along with apple cider vinegar. Stir well and continue simmering for another 20 to 30 minutes.
  9. Taste the chili and adjust seasoning with salt and black pepper as desired. Optionally add more cayenne pepper or hot sauce for extra heat.

Notes

Make the chili one day ahead and refrigerate overnight to allow flavors to meld. The fat rises to the top for easy removal if a leaner dish is preferred.