About the recipe
Elk meat has always been a favorite of mine, and after my last hunt, I still have some in the freezer ready to go. I love trying out new recipes, and this is one I keep coming back to. It’s especially great to eat in a bread bowl with all the toppings added. Make a large pot for the whole week or the whole family!
This is an awesome recipe and as a chili lover, the elk is an incredible substitution for beef or turkey. This is high in protein, healthy, and super tasty. Prep time is only 5-10 minutes, and with 25-30 minutes cooking, you’ll be eating killer chili in no time.
Time to prepare
Prep Time: 5-10 minutes
Cook Time: 25-30 minutes
Total Time: 30-40 minutes
- 1 1/2 pounds ground elk meat
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
- Sharp cheddar cheese
- Sour cream
- Tortilla Strips
- Warm the olive oil in the pot for two minutes before adding the diced onions - cook for about 5 minutes and stir occasionally.
- Mix in the ground beef and cook for 5-7 minutes or until browned. Separate with a wooden spoon and stir.
- Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well mixed.
- Add broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
- Serve with sharp cheddar cheese, sour cream, avocado, tortilla strips, and bread bowl to go all-out.
Feel free to add or remove the cayenne for spiciness. If you like your chili a little sweeter, add up to ¼ cup of brown sugar to taste.
By Zack Petersen
Zack is a passionate bowhunter and founder of BigGameBowhunter.com - a website dedicated to helping educate and equip bowhunters everywhere. Living in Salt Lake City Utah, he loves the outdoors year-round and is always look forward to the hunting season.