Elk Chili Recipe

Chop vegetables

Peel and finely dice the yellow onion. Mince the garlic. Dice the green bell pepper. Peel and grate or finely dice the carrot. Trim and finely chop the celery. Slice the green onions thinly (separate whites and greens). Roughly chop the cilantro and set aside for garnish.

Drain and rinse the canned beans. Open the diced tomatoes and measure other ingredients so they are ready to add.

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and let shimmer.

Add the diced onion and the white parts of the green onions. Sauté 4–5 minutes until translucent and starting to brown at the edges.

Add the minced garlic, diced carrot, diced celery and diced green bell pepper. Sauté 5–6 minutes until vegetables are softened and aromatic.

Increase heat to medium-high. Add the ground elk in batches (so it browns rather than steams). Break it up with a spoon or spatula and cook until no longer pink and lightly browned, about 6–8 minutes per batch. If elk is very lean and sticking, add a splash of oil or 1–2 tablespoons of stock.

Stir in the tomato paste and cook 2 minutes, stirring, to caramelize and deepen the tomato flavor.

Deglaze the pan with the beer (if using) or 1/2 cup stock, scraping up browned bits from the bottom with a wooden spoon.

Lower heat to medium. Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, cayenne pepper, brown sugar, kosher salt and black pepper. Stir to coat the meat and vegetables and cook spices 1–2 minutes until fragrant.

Add the diced tomatoes (with juices), remaining stock (about 1.5 cups if you used 1/2 cup to deglaze), drained beans, and both cans of beans if using two. Stir to combine.

Bring the chili to a gentle simmer. Reduce heat to low, partially cover with a lid, and simmer for 45–60 minutes, stirring every 10–15 minutes. Taste occasionally and add up to 1/2 cup more stock or water if the chili becomes too thick.

About 10 minutes before finishing, taste and adjust seasoning: add additional salt, a pinch of cayenne for heat, or 1–2 teaspoons brown sugar if it needs balance.

Once the chili has thickened and flavors meld, remove from heat. Stir in 1 tablespoon lime juice and chopped cilantro (reserve a small amount for garnish).

Ladle chili into bowls and offer garnishes: a dollop of sour cream, shredded cheddar, sliced green onions, extra cilantro, and tortilla chips or cornbread on the side.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of water or stock if needed.