Elk Chili Recipes

We love cooking with elk, and are always looking for new recipes.  Here are our favorite recipes for Elk Chili – there are tons of chili recipes and if you find your favorite, just substitute elk for whatever meat that they call for.  If you’ve got one of your favorites to share, send us an email – we’d be happy to add your recipe to our page.  As a note, most of the recipes we have here use fresh ingredients and not canned (beans, tomatoes, etc), but you’re free to use canned ingredients if you like.

Wyoming Elk Chili

1 Tbsp Olive Oil, Extra Virgin
1  Medium Yellow Onion, Diced
1.5 Pounds Ground Elk Meat (you can also use elk meat cut into bite size pieces if you dont have a grinder)
.25 Cups Chili Spice (Chugwater Chili mix or recipe below)
6 Cups Diced Tomatoes
6 Cups Tomato Sauce
1 Cups Black Beans
2 Cups Pinto Beans
2 Cups Kidney Beans

Add olive oil and onions to dutch oven, and heat on medium until onions sweat a bit and start to turn clear.  Once the onions are clear, add the elk meat and the chili spices and cook until elk meat has browned.  Once the elk meat is browned, add a the tomatoes and tomato sauce, turn the heat to low and simmer for 1 hour, stirring occasionally.  Once that has been on the oven for an hour, you can add all the beans, stir and simmer for another 15 minutes.  Once this is done, you are ready to eat.  Garnish your chili with some sour cream, green onions and shredded cheese, and enjoy.

Elk Chili

3 lbs. of choice-cut, bite-size Elk cutlets (doesnt work as well with ground elk)
3 to 4 spoons of chili powder
dab of bacon grease
One can of beef stock
One-third cup of diced garlic
One yellow onion, diced finely
Two spoons of diced cumin
One spoon of ground oregano
Two spoons of salt
One-half cup of paprika
Five finely chopped cilantro sprigs
One can of tomato paste

 Cook 6 pieces of bacon in frying pan, and set cooked bacon aside (for snacking later, but dont eat it all).  Add elk meat to the pan and brown (approx 10 min).  Put everything in a dutch oven and add beef stock and water until elk meat is covered and bring to a boil.  Reduce to simmer for 30 minutes, and add all other ingredients, including cut up bacon.  Simmer until elk meat is tender, then simmer another 30 minutes.  Garnish with cheddar cheese and serve with tortillas.
Optional: add beans if you like.

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