For those lucky enough to hunt their own game or source grass-fed elk meat, whipping up a pot of hearty elk chili is a savory way to enjoy the lean, protein-packed bounty. Elk offers a pleasantly mild, sweet meatiness needing little enhancement beyond spices and sauce. As one of the most sustainable meats available, elk is also low in fat and cholesterol compared with beef but with a lush texture similar to prime cuts.
While elk chili preparation mirrors classic beef chili, a few tweaks optimize the unique properties of elk. Choose aromatics like smoky peppers and earthy cumin to complement the inherently woodsy notes. Up the richness with dark beer or red wine and incorporate textural layers from beans and veggies. Whether meal prepped to fuel active lifestyles or simmered for tailgating stew, this hearty one-pot wonder delivers on the promise of paleo power and pioneering spirit.
Follow the steps below to whip up the perfect pot of elk chili to warm up from the inside out. Then customize with all your favorite chili condiments from sour cream to hot sauce to grated cheddar. This elk chili recipe also works wonderfully with venison or grass-fed bison for an alternative game meat chili packed with flavor.
Elk Chili Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon for stirring
- Cutting board and knife
- Measuring cups and spoons
- Soup ladle
Ingredients
- 1 1/2 pounds ground elk or minced elk shoulder
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño seeded and diced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 14 oz can fire-roasted diced tomatoes
- 1 8 oz can tomato sauce
- 1 12 oz bottle of dark beer porter or stout
- 1 15 oz can red kidney beans drained and rinsed
- Kosher salt and pepper
- Optional garnish: Grated cheddar sour cream, scallion
Instructions
- Choose flavor-boosting garnishes like sharp cheddar, scallions, lime wedges
- Brown the elk well initially to amplify savoriness
- Cook with the lid cracked for a thicker consistency
- Taste and season assertively with salt and pepper to balance gaminess
- Adjust liquid levels to prevent scorching or drying out
Notes
Procedure: How to Make Elk Chili
Prepare the produce
Dice the onion and mince the garlic. Seed the jalapeño and dice finely along with the bell pepper to get perfectly sized bite mix-ins.
Brown the elk
In a large, heavy-bottomed pot or Dutch oven, cook the ground elk over medium-high heat, breaking it into crumbles as it browns. Cook until no longer pink, about 6 minutes.
Bloom the spices
Add the onions, garlic, jalapeño, and bell pepper into the pot and continue cooking for 5 minutes until softened. Stir in chili powder, cumin, and oregano until warmed and fragrant, about 1 minute.
Simmer
Add canned diced fire-roasted tomatoes, tomato sauce, and beer. Use a wooden spoon to scrape any browned bits from the bottom as it simmers. Bring to a gentle boil, then lower the heat to maintain a steady simmer.
Add the beans
Stir in rinsed kidney beans. Partially cover the pot with the lid cracked open to allow steam to escape. Let chili bubble away gently for 25-30 minutes to develop deep flavors.
Adjust seasoning
Taste chili and season assertively with kosher salt and black pepper until the spice flavor pops but is balanced by savory umami. Add more beer or tomato products if they are too thick.
Serve
Ladle hearty bowls of elk chili into bowls. Top with desired garnishes like cheddar cheese, sour cream, scallions, etc. Enjoy with crusty cornbread, buttered biscuits, or over hot rice.
Tips and Tricks for Next-Level Elk Chili
- Braise elk shoulder chunks overnight in red wine before pulling meat and using instead of ground. It amps up moisture and flavor for a superb base.
- Mix in other diced veggies like carrots, celery, mushrooms, or squash while simmering to load up on nutrients and add more interesting textures.
- Make with a combo of ground elk and fatty ground pork or dark turkey meat so the elk doesn’t dry out but still contributes a big flavor.
- Swap in venison, bison, or even sustainably raised beef like American Wagyu in place of the elk. Adjust any seasoning to complement the specific game meat.
- Play with other beer styles like amber ale or brown ale. Or use red wine in place of beer for a deeper, fruitier profile.
FAQs
Is elk meat similar to beef?
Yes, while elk is extremely lean, the texture of the meat is similar to very tender beef once cooked. Look for robust seasonings and cooking methods to enhance moistness.
What is the best cut of elk for chili?
For chili, stick to ground elk, stew meat, or well-marbled shoulder cuts. Lean tenderloins are better quickly seared. Use some fatty pork or dark turkey meat blended with very lean elk to balance.
Is elk healthier than beef?
Yes, elk meat is high in iron and protein but much lower in saturated fat and calories compared to grain-fed beef. For the healthiest nutritional profile, ensure the game is grass-fed.
Does elk chili freeze well?
Chili featuring grass-fed elk freezes extremely well for meal prep. Let the chili cool completely before transferring it to airtight freezer containers with 1⁄2 inch headspace to prevent freezer burn over longer storage.
What sides go well with elk chili?
Try crusty cornbread, buttery biscuits, cornbread, rice, baked potatoes, or chips. Top with sliced avocado, onion, cheese, lime wedges, cilantro, or Greek yogurt for extra flavor and texture. While elk chili is a hearty meal on its own, pairing it with the right side can elevate your dining experience. Discover a variety of suitable accompaniments in our Side Dish category.
Conclusion
What better way to honor elk harvested sustainably from regional wilderness than transforming it into the ultimate comforting one-pot wonder? While venison and other games are often served in refined restaurant preparations, nothing satisfies quite like a steaming bowl of chili overflowing with meaty satisfaction. Easy to prep in bulk for meal prep or scale up for crowds, elk chili fuels active outdoor adventurers and armchair quarterbacks alike.
Part of the magic lies in how endlessly customizable chili can be thanks to layers of flavors and textures seamlessly melding no matter what form they take. Mix and match meats, veggies, beans and liquid to complement what’s locally available. Chili even happily accepts most leftovers to reduce waste, cutting costs. Then, finish personalized to each bowl with an array of hot sauces, cheeses, sour cream, lime wedges, and other condiments to delight all palates.
Get cozy with chili’s heat and back a sustainable wild game as the weather becomes cold. Come together over bold flavors topped with an ethical pioneering attitude as robust as the hunt. Elk chili is just the beginning of our warming winter dishes. For more comforting soup recipes that are perfect for chilly evenings, explore our Soup category at QuickRecipees.com.
