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Elk Chili

Elk Chili

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1462 mg
  • 58%

Based on a 2,000 calorie diet

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.
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Reviews

DAWNIE777
41
1/10/2004

This is the best chili recipe for Elk! We've used it a couple of times and really like it. We did cut down on the brown sugar a bit but it is very ejoyable!

Edwards-Barney
33
10/14/2006

Delicious but we had to adjust this recipe quite a bit: a lot less sugar; a lot more chili powder; two cans of beans. We also drain our tomatoes.

MARGARETKA
32
2/4/2005

My favorite chilli recipe - we use either elk or deer. I don't use brown sugar and add hot jalapenos. We love it. Thank you.