Do you like chili? Do you like wild game meat like elk, moose and venison?
Do you like easy homemade food that tastes great?
If YES then you are going to love this easy Best Elk Chili Recipe.
There are plenty of chili recipes out there and over the years my family and I have tried many of them.
I think this is the best Elk chili recipe because it is so easy and flexible.
You can substitute the elk meat and have moose chili or venison chili or even beef chili. They all taste great.
You can use ground elk ,moose or venison meat. If you prefer cube the game meat up into bite sized pieces.
Check out this Review for The Best Meat Grinder (Electric and Manual)
The ingredients for the best Elk Chili are simple to adjust up or down depending on how much meat you are cooking. This list is a per pound basis.
This will serve a hungry family of four easily with leftovers for the next day!
2 tablespoons Olive Oil
1 lb Ground Elk Meat
(or moose or venison)
1 large onion (chopped)
3 cloves garlic (minced)
1 Jalapeno pepper (chopped)
2 tablespoons of chili powder
1 tablespoon crushed red pepper
1 green pepper (chopped)
1 tablespoon of oregano
1 1/2 teaspoons ground cumin
Shake of Pepper
1 cup of corn (fresh or frozen)
1 can crushed tomatoes (28oz)
1 can tomato sauce (15oz)
Dash tabasco sauce
2 tablespoons brown sugar
1 - 2 cups of water or beef (broth / stock).
1 can red kidney beans (15oz) (drained)
1 can black beans (15oz) (drained)
Sour cream to serve on top
Now I realize traditional Texan Chili does not have beans.
“by all means leave the beans”
We add them because it adds extra heartiness to fill up a hungry family.
Using the Olive Oil Brown the meat and onions in a Dutch oven or any other heavy based pan.
Add the garlic and give a quick stir.
Add peppers, tomatoes, corn, herbs and spices.
Give it a stir.
Add the beef stock / broth or water.
Add Tabasco and brown sugar. Give it a stir.
Bring to the boil for a couple of minutes then reduce to a simmer
Add Beans. Give it a stir.
Simmer in the pot on a stove or in a Dutch oven for 2 hours. Stir every half hour or so.
If using cubed game meat I like to cook it for an extra half hour or so until the meat is very tender.
If the Elk chili is getting too thick simply add more water or broth / stock and stir.
Serve with sour cream on top.
You can also add some Avocado’s, chopped green onions, grated cheese, corn chips, crackers or crusty bread to serve on the side.
I taught my kids how to make the best Elk chili and now it's one of their favorite meals to prepare. It is one of the best ways to use up the tougher cuts of meat. If you butcher your own meat you may be interested in this article on How to Butcher a Deer Hind Quarter.
If you are able to wait an extra day the chili tastes even better on day 2. Let the Elk chili cool to room temperature and then leave in the refrigerator until the next day.
When you go on your next hunting trip take some pre frozen portions of Elk chili and simply heat to serve. Frozen elk chili in zip lock bags will last up to 2 months in the freezer.
Your hunting buddies will love it.
You can find more simple Wild Game Meat Recipes right here.
If you are interested in the history of chili, What’s Cooking America has a great article on the Legend Of Chili. Well worth a read.
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