Elk Meat Chili
Warm up your kitchen and your taste buds with this hearty Elk Meat Chili, a flavorful twist on a classic comfort food. Packed with protein-rich ground elk, two varieties of beans, and a medley of bold spices like chili powder, smoked paprika, and cumin, this chili delivers a robust, smoky heat that’s perfect for chilly evenings. Fresh bell pepper, jalapeño, and garlic lend vibrant layers of flavor, while a slow simmer with tomatoes and broth creates a rich, savory base. This recipe is not only a gluten-free, high-protein meal but also versatile, with optional garnishes like creamy sour cream, sharp cheddar cheese, and fresh cilantro to customize every bowl. Whether you pair it with crusty bread, cornbread, or enjoy it on its own, this elk chili is guaranteed to satisfy your craving for comfort with a gourmet edge.
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Recipe Information
Ingredients
- 1 pound elk ground meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and diced
- 28 ounces canned diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional garnish)
- 0.5 cup sour cream (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground elk meat and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned. Remove any excess grease if necessary.
Add the diced onion, bell pepper, garlic, and jalapeño to the pot. Sauté for 5-7 minutes until the vegetables have softened.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes (with juices) and broth. Stir well to combine.
Add the kidney beans and black beans. Stir to incorporate into the chili mixture.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed, adding more salt or spices to your preference.
Serve the chili hot in bowls. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Pair with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 6861 mg | 298% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 47.3 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1126 mg | 87% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6533 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
