Easy Hearty Elk Chili Recipe: Warm Up Your Winter!

Why You’ll Absolutely Love This Elk Chili Recipe

Cold weather got you feeling blah? Craving a meal that’s both comforting and packed with flavor? Look no further! This elk chili recipe is your answer. Imagine sinking your spoon into a bowl of rich, deeply savory chili, brimming with tender elk meat, hearty beans, and a symphony of warming spices. This isn’t just any chili; it’s a robust, protein-packed powerhouse that will not only satisfy your hunger but also nourish your body.

This easy elk chili recipe is perfect for busy weeknights or cozy weekends. It’s incredibly simple to throw together, yet delivers a depth of flavor that tastes like it simmered for hours. Plus, elk meat is leaner than beef, making this a healthier chili option without sacrificing any of the deliciousness. Ready to experience chili perfection? Keep reading to discover how to make this incredible elk chili!

Printable Recipe Card: Your Easy Elk Chili Guide!

Hearty Elk Chili Recipe: Warm Up Your Winter!

Warm up your evenings with this Hearty & Flavorful Elk Chili recipe! This robust chili is packed with tender elk meat, rich spices, and a deep, satisfying flavor that’s perfect for a chilly night. Easy to make and guaranteed to impress, this is the ultimate guide to cooking delicious elk chili.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Course Dinner, Main Course

Cuisine American, Southwestern

Servings 6 servings

Calories 450 kcal

Equipment

• 1 Large Dutch Oven or Pot Heavy bottomed for even cooking
• 1 Cutting Board For chopping vegetables

Ingredients

  

Chili Ingredients

• 2 lbs Ground Elk Meat or diced elk stew meat
• 1 large Onion diced
• 2 cloves Garlic minced
• 1 each Green Bell Pepper diced
• 1 can (28 oz) Crushed Tomatoes undrained
• 1 can (15 oz) Kidney Beans drained and rinsed
• 1 can (15 oz) Black Beans drained and rinsed
• 1 cup Beef Broth or water
• 2 tbsp Chili Powder adjust to taste
• 1 tsp Cumin ground
• 1 tsp Smoked Paprika optional
• 1/2 tsp Cayenne Pepper optional, for heat
• 1 tsp Salt or to taste
• 1/2 tsp Black Pepper freshly ground
• 2 tbsp Olive Oil or vegetable oil

Instructions

 

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and diced green bell pepper and cook for another 2 minutes until fragrant. Add ground elk meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Stir in crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika (if using), cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
• Taste and adjust seasonings as needed. Serve hot, garnished with your favorite chili toppings such as shredded cheese, sour cream, chopped cilantro, or green onions.

Notes

Chef’s Note: For an even richer flavor, try browning the elk meat in batches to ensure good searing. You can also add a tablespoon of unsweetened cocoa powder or a small piece of dark chocolate to the chili during the last 30 minutes of simmering for added depth. For a spicier chili, increase the cayenne pepper or add a pinch of red pepper flakes. This chili tastes even better the next day, making it perfect for meal prepping!

Keyword chili recipe, elk chili, game day food, wild game recipe

What You’ll Need: Ingredients for This Elk Chili Recipe

Full Ingredient List:

• 2 tablespoons olive oil
• 1.5 lbs ground elk meat
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 6 ounces tomato paste
• 1 cup beef broth (or elk broth, if available)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (or to taste)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices

Smart Ingredient Swaps and Easy Substitutions:

• No Elk Meat? No Problem! If you can’t find elk meat, you can easily substitute with ground venison or lean ground beef. The flavor profile will be slightly different, but still incredibly delicious. For a vegetarian option, use plant-based ground meat substitutes or increase the amount of beans and add chopped vegetables like mushrooms and zucchini.
• Bean Variety: Feel free to mix and match your beans! Pinto beans, cannellini beans, or even great northern beans would work wonderfully in this chili. If you only have one type of bean on hand, simply double the amount of that bean.
• Spice Level Adjustment: Not a fan of heat? Omit the cayenne pepper entirely. Want to kick it up a notch? Add a finely chopped jalapeño pepper or a pinch of red pepper flakes along with the other spices. You can also serve with hot sauce on the side for those who like extra spice.

Budget-Friendly Tips and Finding Ingredients:

• Source Elk Meat Economically: Elk meat can sometimes be pricier than beef. Check with local farmers’ markets, butcher shops, or online retailers specializing in game meats for better deals. Buying in bulk and freezing is also a great way to save money. If elk is unavailable or too expensive, using lean ground beef is a budget-friendly and tasty alternative.
• Dried Beans for Savings: Canned beans are convenient, but dried beans are significantly cheaper. If you have time, using dried beans will stretch your budget further. Simply soak 1 cup of dried kidney beans and 1 cup of dried black beans overnight, then cook them until tender before adding them to the chili.
• Seasonal Peppers and Onions: Buying bell peppers and onions when they are in season can save you money. Frozen diced peppers and onions are also a convenient and cost-effective option, especially if you cook chili frequently.
• Pantry Staples for Spices: Chili powder, cumin, and oregano are pantry staples and often available in bulk at lower prices. Check your spice rack before shopping to avoid buying duplicates.

Let’s Get Cooking! How to Make This Elk Chili Recipe Step-by-Step

1. Brown the Elk: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground elk meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Tip: Don’t overcrowd the pot! Brown the elk in batches if necessary to ensure proper browning and prevent steaming.
2. Sauté the Aromatics: Add the diced yellow onion, green bell pepper, and red bell pepper to the pot with the browned elk. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. FAQ: Why sauté the vegetables? Sautéing vegetables before adding liquids helps to develop their flavor and sweetness, adding depth to the chili.
3. Bloom the Spices: Stir in the chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Tip: Toasting the spices in the hot pot, known as “blooming,” releases their essential oils and intensifies their flavor, making your chili even more delicious.
4. Add the Tomatoes and Beans: Pour in the crushed tomatoes, diced tomatoes (undrained), and tomato paste. Stir well to combine. Add the rinsed and drained kidney beans and black beans. Variation: For a chunkier chili, you can lightly crush some of the kidney beans with a fork before adding them. This will help thicken the chili and add texture.
5. Simmer for Flavor: Pour in the beef broth (or elk broth). Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. FAQ: How long should I simmer the chili? Simmering for at least 30 minutes is recommended, but for the best flavor, simmer for 1-2 hours. Longer simmering allows the flavors to fully develop and the elk to become more tender. Safety Tip: Ensure the chili is simmering gently and not boiling rapidly to prevent scorching on the bottom of the pot.
6. Taste and Adjust: After simmering, taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to reach your desired flavor profile. Tip: Always taste and adjust seasonings at the end of cooking. Flavors can change as the chili simmers and reduces.
7. Serve and Enjoy: Ladle the hot elk chili into bowls and serve with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, or avocado slices.

Expert Chef’s Tips and Tricks for the Best Elk Chili Recipe

Want to take your elk chili recipe from good to absolutely phenomenal? Here are some expert tips and tricks to elevate your chili game:

Flavor Boosting Secrets:

• Sear the Elk for Deep Flavor: Instead of just browning the ground elk, try searing it in batches over high heat before adding the vegetables. This creates a beautiful crust and adds a rich, caramelized flavor to the chili.
• Umami Boost with Tomato Paste: Don’t skimp on the tomato paste! Sautéing it with the vegetables and spices deepens its flavor and adds a crucial umami richness to the chili base.
• Liquid Smoke for Smoky Depth: For a subtle smoky flavor reminiscent of slow-cooked chili, add a dash (about ¼ teaspoon) of liquid smoke to the pot during the simmering process. Be careful, a little goes a long way!
• Coffee or Dark Chocolate for Complexity: A surprising secret ingredient for chili is a touch of coffee or dark chocolate. Add about ¼ cup of strong brewed coffee or 1 ounce of unsweetened dark chocolate (chopped) during the last 30 minutes of simmering. These ingredients add depth and complexity without making the chili taste like coffee or chocolate.
• Fresh Herbs for Brightness: While dried oregano is essential, adding fresh herbs at the end of cooking brightens up the chili. Stir in a handful of chopped fresh cilantro or parsley just before serving for a vibrant finish.

Make-Ahead Magic and Time-Saving Hacks:

• Chili Gets Better with Time: Chili is a fantastic make-ahead dish because the flavors actually improve overnight (or even after a couple of days!). Make a big batch on the weekend and enjoy it throughout the week. Consider using leftover chili for a quick lunch.
• Slow Cooker or Instant Pot Convenience: Adapt this recipe for your slow cooker or Instant Pot for even easier preparation. For the slow cooker, brown the elk and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, use the sauté function to brown the elk and sauté vegetables, then add the remaining ingredients and cook on high pressure for 15 minutes with a natural pressure release.
• Prep Ingredients in Advance: Save time on cooking day by prepping your ingredients ahead of time. Dice the onions and peppers, mince the garlic, and measure out your spices the day before. Store them in airtight containers in the refrigerator.

Serving Suggestions: Perfect Pairings for Your Elk Chili Recipe

Elevate your elk chili recipe into a complete and satisfying meal with these delicious serving suggestions:

Classic Sides & Accompaniments:

• Cornbread: A warm, buttery piece of cornbread is the quintessential chili side. Its slightly sweet and crumbly texture is perfect for soaking up the rich chili. Consider adding cheese or jalapeños to your cornbread for extra flavor.
• Tortilla Chips & Sour Cream: For a lighter option, serve your chili with crispy tortilla chips and a dollop of cool sour cream. The crunch and tanginess complement the chili beautifully.
• Baked Potatoes or Sweet Potatoes: Top a baked potato or sweet potato with a generous ladle of elk chili for a hearty and satisfying meal. Add a sprinkle of cheese and green onions for extra flair.
• Rice: Fluffy white rice or brown rice provides a neutral base to showcase the flavors of the chili.

Fresh & Flavorful Toppings:

• Shredded Cheese: Cheddar, Monterey Jack, pepper jack, or a blend of your favorites.
• Sour Cream or Greek Yogurt: Adds coolness and creaminess.
• Chopped Red Onion or Scallions: For a sharp, pungent bite.
• Fresh Cilantro or Parsley: Brightens up the flavor and adds freshness.
• Avocado Slices or Guacamole: Adds creaminess and healthy fats.
• Jalapeño Slices: For extra heat.

Drink Pairings:

• Beer: A cold beer, especially a lager or amber ale, pairs wonderfully with chili. The hops cut through the richness of the chili.
• Red Wine: A medium-bodied red wine like Merlot or Zinfandel can complement the savory flavors of elk chili.
• Iced Tea or Lemonade: For a non-alcoholic option, iced tea or lemonade provides a refreshing contrast to the warmth of the chili.

How to Store and Reheat Your Delicious Elk Chili Recipe

Maximize your enjoyment of this fantastic elk chili recipe by storing and reheating it properly:

Storing Leftover Elk Chili:

• Cool Completely: Before storing, allow the chili to cool completely to room temperature. This prevents condensation from forming in the container, which can affect the chili’s texture and promote bacterial growth.
• Airtight Containers: Transfer the cooled chili to airtight containers. Individual portions are great for easy lunches, or store it in larger containers for family meals.
• Refrigeration: Store leftover elk chili in the refrigerator for 3-4 days. Ensure your refrigerator is set to 40°F (4°C) or below.
• Freezing for Longer Storage: For longer storage, freeze the chili. Ladle cooled chili into freezer-safe containers or zip-top freezer bags. Lay bags flat to freeze for easier stacking and thawing. Frozen chili can last for up to 2-3 months. Label containers or bags with the date for easy tracking.

Reheating Elk Chili:

• Stovetop Reheating: The best way to reheat chili is on the stovetop. Place the chili in a pot or saucepan over medium heat. Add a splash of water or broth if the chili seems too thick. Heat gently, stirring occasionally, until heated through. Avoid boiling, which can toughen the elk.
• Microwave Reheating: For a quick reheat, microwave individual portions of chili in a microwave-safe bowl. Cover loosely and microwave on medium power in 1-2 minute intervals, stirring between intervals, until heated through.
• Thawing Frozen Chili: Thaw frozen chili in the refrigerator overnight or use the defrost function on your microwave. Once thawed, reheat as directed above on the stovetop or in the microwave.

Frequently Asked Questions About Making This Elk Chili Recipe

• Can I make this elk chili recipe ahead of time?
  • Absolutely! In fact, chili often tastes even better the next day as the flavors have more time to meld together. Make it a day or two in advance and store it in the refrigerator. It’s perfect for meal prepping!
• What if I don’t have elk meat? Can I substitute other meats?
  • Yes, you can easily substitute ground venison or lean ground beef for elk meat. The flavor profile will be slightly different, but still delicious. For a vegetarian chili, use plant-based ground meat substitutes or increase the amount of beans and add vegetables like mushrooms and zucchini. If you enjoy other game meats, you might also like our sandhill crane recipes.
• How can I make this chili spicier?
  • To increase the heat, you can add more cayenne pepper, a pinch of red pepper flakes, or a finely chopped jalapeño pepper along with the other spices. You can also add a dash of hot sauce to your bowl when serving.
• How do I thicken my chili if it’s too thin?
  • If your chili is too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mash about ½ cup of the cooked beans against the side of the pot and stir them back into the chili. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be stirred in during the last 15 minutes of simmering to thicken the chili.
• Can I make this chili in a slow cooker or Instant Pot?
  • Yes, this recipe is easily adaptable for both slow cookers and Instant Pots. See the “Expert Chef’s Tips and Tricks” section above for detailed instructions on slow cooker and Instant Pot variations. For another easy weeknight meal, consider our kickin chicken recipe.

Enjoy Your Homemade Elk Chili Recipe!

Congratulations, you’ve just created a truly delicious and satisfying elk chili recipe that’s perfect for any occasion! This hearty and flavorful chili is sure to become a new family favorite.

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