Elk Chili

Russ Myers


Super for eating on the trail or in your home kitchen.
Reciope by: Randy Newberg

★★★★★ 3 votes
20 Min
2 Hr 20 Min
Stove Top


3 Tbsp
vegetable oil
3 1/2 lb
elk stew meat (cut into 1/2" cubes)
3 clove
garlic, minced or pressed
1/2 tsp
crushed, dry red peppers (optional)
3 tsp
chili powder (or more, to taste)
3/4 tsp
ground cumin
3 Tbsp
masa (or all purpose flour)
1 Tbsp
dry oregano 
2 tsp
1/2 tsp
black pepper
1 can(s)
(13 oz.) beef broth
1 can(s)
(8 oz.) tomato sauce
1/8 to 1/4 c
green chili salsa (1/4 cup is spicy)
3 to 4 c
canned pinto beans (2 ea., 16 oz. cans with liquid drained)
cheddar cheese
sour cream


1Add oil to cubed elk, and mix to coat all pieces.

Heat a Dutch oven, add oiled elk cubes and stir over medium heat until elk loses pink color, but do not brown too much.
2Stir in garlic and crushed red peppers.

Remove from heat. Combine chili powder, cumin, masa (or all-purpose flour), oregano, salt, and black pepper, and sprinkle over elk cubes until well coated. Slowly add broth and tomato sauce to meat, stirring until well blended.
3Cover and simmer on low for 1/2 hour to 1-1/2 hours, or until elk is tender (do not overcook).
4Add green chili salsa and pinto beans (drained), and simmer for an additional 20-30 minutes.
5Serve in warmed bowls; garnish with cheese and/or sour cream.

About this Recipe

Course/Dish: Chili, Wild Game
Main Ingredient: Wild Game
Regional Style: American