Recipes

Elk Chili Recipe

Elk Chili Recipe

Elk Chili Recipe

Chilly days call for a hearty bowl of elk chili! 🍲
Ground elk, kidney beans, tomatoes and warming spices come together in this comfort-food favourite. Finish with shredded cheddar, a dollop of sour cream and green onions, then serve with warm cornbread for a satisfying fall meal.
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Servings: 4
Course: Main Course

 Ingredients
Method

Ingredients

  

  • – 1 lb ground elk
  • – 1 tbsp olive oil
  • – 1 small onion diced
  • – 1 bell pepper diced
  • – 3 cloves garlic minced
  • – 1 can 28 oz/796 mL crushed tomatoes
  • – 1 can 19 oz/540 mL kidney beans, drained
  • – 1 cup beef broth
  • – 2 tbsp tomato paste
  • – 2 tbsp chili powder
  • – 1 tsp ground cumin
  • – 1 tsp smoked paprika
  • – Salt & pepper to taste

Method

 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper. Cook for 4–5 minutes until softened.
  3. Stir in garlic and ground elk. Cook until browned, breaking the meat apart as it cooks.
  4. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir for 1 minute.
  5. Mix in tomato paste, crushed tomatoes, kidney beans, and beef broth.
  6. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally until thickened.
  7. Taste and adjust seasoning. Serve hot with shredded cheese, sour cream, or green onions.

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