Elk Chili

A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.


Recipes · Soups, Stews and Chili Recipes · Chili Recipes


Prep Time: 30 mins
Cook Time: 1 hrs
Servings: 6
Total Time: 1 hrs 30 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 1 ½ pounds ground elk meat

  • 2 large yellow onions, diced

  • 2 (10 ounce) cans tomato sauce

  • 1 (14.5 ounce) can Italian-style stewed tomatoes

  • 1 (15 ounce) can kidney beans, drained

  • 1 (4 ounce) can diced green chiles (Optional)

  • 1 ½ tablespoons chili powder

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • ½ cup brown sugar


Directions

  1. In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.

  2. Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.


Nutrition Facts (per serving)

Nutrition Facts
307 Calories
2g Fat
45g Carbs
28g Protein


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