Warm, hearty, and packed with flavour — ground elk makes an incredible chili that’s lean, protein-rich, and perfect for comfort meals year-round. If you’re looking for new ways to cook with Canadian elk, this recipe is a must-try.
🧾 Ingredients
🥩 Meat
• 1 lb ground elk
🫒 Cooking Base
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
🌶️ Spices & Seasoning
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼–½ tsp cayenne (to taste)
• Salt & black pepper
🍅 Chili Base
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 cup beef or game stock
• 1 (15 oz) can kidney or black beans, drained
• 1 tbsp cocoa powder or dark chocolate (optional)
🔪 Instructions
🫒 Sauté Vegetables
• Heat olive oil in a pot over medium heat
• Add onion & bell pepper; cook 5 minutes until softened
• Add garlic and cook for 30 seconds
🥩 Brown Elk
• Add ground elk
• Season with salt & pepper
• Cook just until browned (do not overcook — elk is lean)
🌶️ Add Spices
• Stir in chili powder, cumin, paprika, oregano & cayenne
• Toast spices for 30 seconds
🍅 Build the Chili
• Stir in tomato paste
• Add crushed tomatoes, stock, beans & optional cocoa
🔥 Simmer
• Bring to a gentle simmer
• Cook 20–25 minutes, stirring occasionally
• Adjust salt and heat to taste
✅ Tips
• Add extra stock if chili thickens too much 💧
• For smoky heat, add chipotle powder 🌫️
• Serve with cheese, sour cream, or cornbread 🧀🌽