Hearty Elk Chili

This is a robust and flavorful chili recipe, perfect for a cold evening. It uses lean elk meat for a rich, gamey taste that complements the spices.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground elk and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
2. Sauté Vegetables

Add the chopped onion and bell pepper to the pot and cook until the vegetables soften, which typically takes about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the chili powder, cumin, and oregano. Cook for 1 minute, allowing the spices to toast and release their aroma.
4. Simmer

Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rinsed kidney beans. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, for the flavors to fully meld.

Season the chili with salt and pepper to taste. Ladle the hot chili into bowls.

• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Chopped green onions or cilantro
• Cornbread or tortilla chips