Method
- 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!