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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


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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

How to Make Elk Chili


  • 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.

Printable Recipe Card

About Elk Chili

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

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