Championship Elk Chili

By • January 11, 2010 8 Comments

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Author Notes: OK, so my Longhorns did NOT win the BCS championship. At least we had good chili to cry over. If you do not happen to have a nephew whose girlfriend's mom recently shot an elk and shared, then lean beef, bison, or venison will work. This is proof that chili does not have to be heavy and greasy!!!aargersi

Serves 6-8

  • thick slices of onion
  • 2 tablespoons olive oil
  • 1 pound ground elk
  • 1/2 yellow onion - chopped
  • 5 cloves minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons smoked sweet paprika
  • 2 tablespoons chili powder
  • 1 ancho chili
  • 1 dark beer (I used Abita Oktoberfest)
  • 8 ounces unsalted tomato sauce
  • 2 tablespoons masa harina
  • 1 can red kidney beans - rinsed
  • 1/2 cup beef or veal stock
  • additional beer
  • pickled jalapenos
  • shredded sharp cheddar
  • chili cheese Fritos (don't laugh - they're awesome!)
  1. Put your slices of onion in a container and cover them with water - stick them in the fridge for later
  2. Soak the ancho chili in the beer. When it is soft (I nuke mine for a couple of minutes to speed things up) remove the stem and seeds and chop it up. SAVE THE BEER!
  3. Heat the oil in a large pot to med-high. Add the elk, season with a bit of salt and pepper, and brown it for 7-8 minutes until the pink is gone.
  4. Add the chopped onions (not the ones in water in the fridge!) and cook for several more minutes, then the garlic and 2-3 more minutes.
  5. Add the cumin, chili powder, paprika, tomato sauce ancho chili and beer. Then add the rinsed beans.
  6. Dissolve the masa harina in the stock and add that to the pot too. If it's looking really thick (it should be a little soupy at this point) add some more beer. Drink what doesn't go into the chili.
  7. let the chili simmer until you are ready to eat (half time!). When it's time, pull the onions out of the fridge, drain the water and pat them dry. Chop em up. Makes for a sweeter crunchier topping!
  8. Serve up a bowl, top with cheese, onions, jalapenos, and chili cheese Fritos. Get a cold beer (or a Texas Tea if you don't drink!) and have at it!

More Great Recipes: Beef & Veal|Entrees|Stews|Pickles

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Comments (8) Questions (0)


over 1 year ago Brian Thur

I used Guinness and a Mexican style chili powder. It is delicious.


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

That's great! Thanks for trying it! Did you serve with Fritos?


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Happy go see this again, this time I have to make it, probably will use beef and or pork no purveyors of elk here. It just looks so good and perfect fare for superbowl sunday.


over 3 years ago wssmom

So glad to see this in the contest!


over 3 years ago deeprootsfarm

We made this chili tonight and it was fantastic. We made it with elk steak, thinly sliced, and it was perfectly chunky and delicious. Next time I'll soak the dried chili for much longer, but the porter we used was so flavorful.


about 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

If its hard to find elk in Brooklyn I'm sure I can sub beef. Great recipe and I am glad you added beans.


over 4 years ago wssmom

Beans in chili??!!?? Perish the thought!! (j/k sounds delish!!!)


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I just saw this! You're funny :-) Seriously - beans in chili can get you beat up in some corners of Texas, but I am willing to take that risk - I love beans!