Elk Chili

49 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“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.” - by JJHOME

Directions

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

Amount Per Serving (6 total)

Calories
307 cal
15%

Fat
2.4 g
4%

Carbs
45.2 g
15%

Based on a 2,000 calorie diet

Reviews (49)

Rate This Recipe

DAWNIE777

Jan. 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!..." See more"

Edwards-Barney

Oct. 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...." See more"