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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

Add the diced onion, bell pepper, garlic, and jalapeño to the pot. Sauté for 5-7 minutes until the vegetables have softened.

Step 4

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.

Step 5

Pour in the canned diced tomatoes (with juices) and broth. Stir well to combine.

Step 6

Add the kidney beans and black beans. Stir to incorporate into the chili mixture.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasonings if needed, adding more salt or spices to your preference.

Step 9

Serve the chili hot in bowls. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.

Step 10

Pair with crusty bread or cornbread for a complete meal.

Nutrition Facts

Serving size	2861.2 grams (2861.2g)

Amount per serving	% Daily Value*
Calories	2460

Total Fat 99.90g	128%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 2.70g
Cholesterol 419mg	140%
Sodium 6861mg	298%
Total Carbohydrate 221.10g	80%
Dietary Fiber 67.80g	242%
Total Sugars 47.30g
Protein 180.90g	362%

Vitamin D 12IU	60%
Calcium 1126mg	87%
Iron 43mg	240%
Potassium 6533mg	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.

Source of Calories

Fat: 35.9%

Protein: 28.9%

Carbs: 35.3%