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Elk Chili Recipe

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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
  • Avocado
  • Tortilla Strips


  1. Warm the olive oil in the pot for two minutes before adding the diced onions - cook for about 5 minutes and stir occasionally.
  2. Mix in the ground beef and cook for 5-7 minutes or until browned. Separate with a wooden spoon and stir.
  3. Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well mixed.
  4. Add broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. 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.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
  7. Serve with sharp cheddar cheese, sour cream, avocado, tortilla strips, and bread bowl to go all-out.

Other options

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 - 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.