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Elk Chili Recipe

I made a tasty elk chili the other night using some elk steaks that Mike received after helping some good friends process meat last year. He had vacuum sealed the elk into pouches and kept it in the chest freezer. It was ridiculously tender and delicious. Without further ado, here is the recipe.

I used a crock pot, but you could also simmer in a nice soup pot on the stove. It did have a tendency to stick to the bottom of my crock pot though, so I would stir regularly if you are home to do so. I gave measurements for spices, but I almost never actually measure, just “guessimate” and taste periodically. You can always add more, but you can never remove any. So start slow and build it up until you love the taste. <3

1.5 lbs of elk meat cubed (or you can use ground elk if preferred)

12 oz can tomato paste

15.5 oz can of white chili beans

15.5 oz can of black chili beans

1 yellow onion

I tbsp chili powder (I just do it to taste, honestly)

I tsp pink Himalayan sea salt (to taste)

1 tsp onion powder (to taste)

1 tsp garlic powder (to taste)

1 tsp creole seasoning (optional to taste)

1 can diced green chilis or 1 roasted anaheim pepper (optional)

I didn’t have the anaheim pepper at the time, so I just used the cajun spice I had.

Basically just toss it all into the crock pot, give it a good stir, and cook on high for 4 hours, low for 8. I think low would probably be better so as not to burn it to the pot, but I cooked it on high because I started it mid day.

I shredded some cheese and tossed a dollop of BBQ sauce into my bowl for extra flavor. It was simple, flavorful, and that elk was ridiculously tender melt in your mouth.

Enjoy!

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