A number of years ago, Eric and I arrived in Jackson Hole, Wyoming on a business trip and found a chili festival happening in the town square. It was the perfect weather for it as it was a chilly Fall day. And it was lunchtime, so we sampled a number of different chilis. Both of us agreed that the elk chili was the tastiest of all the offerings. Whenever we have the pleasure of returning to Jackson Hole, our first meal is always some elk chili at the local dinner.

Elk is a lean meat with a richer, slightly sweeter flavor and a finer grain than beef. The distinctive taste of elk comes from its natural, free-range diet of grasses and forbs. Due to its lower fat content, elk meat cooks more quickly than beef, and can be used in place of beef in many recipes. 

Recently, Eric discovered that ground elk was available in one of our local grocery stores. The following weekend, we picked up a package of ground elk along with the rest of the ingredients to make this hearty, spicy, warming stew. Fall is a fantastic time to make and eat this chili. It feeds a small group and reheats wonderfully, making it perfect for tailgating, camping, or watching football games all weekend at home!

PS: Soaking the raw onion slices in cold water makes for sweeter and crunchier topping when serving the chili!

Elk Chili (adapted from food52.com)Total time Required: about 1 hour 30 minutes, Prep Time: 30 minutes, Cook Time: about 1 hour, Makes: 6 – 8 servings

Ingredients:

• 1 yellow onion, thickly sliced
• 2 tablespoons olive oil
• 1 pound ground elk
• 1/2 yellow onion, chopped
• 5 cloves minced garlic
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 1 ancho chili
• 12 ounces dark beer
• 8 ounces unsalted tomato sauce
• 2 tablespoons masa harina
• 16 ounces red kidney beans, rinsed
• 1/2 cup beef stock
• additional beer, pickled jalapenos, onions, shredded sharp cheddar, sour cream, and tortilla chips for serving

Directions:

Put the slices of onion in a container and cover them with water. Refrigerate them until later.

Soak the ancho chili in the beer. Allow it to soften for about 10 – 20 minutes. When it is soft, remove the pepper from the beer, reserving the beer for later. Remove the stem and seeds, discard them, and chop the pepper. Set the pepper aside.

Heat the oil in a large pot or Dutch oven over medium high heat. Add the ground elk to the pot and season it with a bit of salt and pepper.

Brown the meat for 7-8 minutes, until it is cooked through and no longer pink.

Add the chopped onions (not the ones in water in the fridge) to the meat and cook for several more minutes.

Add the garlic and cook for 2-3 more minutes.

Add the cumin, chili powder, paprika, tomato sauce, ancho chili, and beer to the pot, stirring to combine.

Add the rinsed beans to the chili.

Dissolve the masa harina in the stock and add it to the pot.

Let the chili simmer until it has thickened to the desired consistency, about 30 minutes. If the chili gets too thick, it can be thinned with additional beer.

When ready to eat, remove the onions from the fridge, drain the water, and pat the slices dry. Chop them for serving. Serve the chili in bowls, topped with cheese, onions, jalapenos, sour cream, and tortilla chips, if desired. Refrigerate any leftover chili. Reheat the chili on the stove top until warmed through.

Elk meat is a wonderful alternative to beef!  ~Linda

Elk Chili (adapted from food52.com) Total time Required: about 1 hour 30 minutes, Prep Time: 30 minutes, Cook Time: about 1 hour, Makes: 6 – 8 servings

Ingredients:

• 1 yellow onion, thickly sliced
• 2 tablespoons olive oil
• 1 pound ground elk
• 1/2 yellow onion, chopped
• 5 cloves minced garlic
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 1 ancho chili
• 12 ounces dark beer
• 8 ounces unsalted tomato sauce
• 2 tablespoons masa harina
• 16 ounces red kidney beans, rinsed
• 1/2 cup beef stock
• additional beer, pickled jalapenos, onions, shredded sharp cheddar, sour cream, and tortilla chips for serving

Directions:

Put the slices of onion in a container and cover them with water. Refrigerate them until later.

Soak the ancho chili in the beer. Allow it to soften for about 10 – 20 minutes. When it is soft, remove the pepper from the beer, reserving the beer for later. Remove the stem and seeds, discard them, and chop the pepper. Set the pepper aside.

Heat the oil in a large pot or Dutch oven over medium high heat. Add the ground elk to the pot and season it with a bit of salt and pepper. Brown the meat for 7-8 minutes, until it is cooked through and no longer pink.

Add the chopped onions (not the ones in water in the fridge) to the meat and cook for several more minutes, then add the garlic and cook for 2-3 more minutes.

Add the cumin, chili powder, paprika, tomato sauce, ancho chili, and beer to the pot, stirring to combine. Add the rinsed beans to the chili.

Dissolve the masa harina in the stock and add it to the pot. Let the chili simmer until it has thickened to the desired consistency, about 30 minutes. If the chili gets too thick, it can be thinned with additional beer.

When ready to eat, remove the onions from the fridge, drain the water, and pat the slices dry. Chop them for serving. Serve the chili in bowls, topped with cheese, onions, jalapenos, sour cream, and tortilla chips, if desired. Refrigerate any leftover chili. Reheat on the stove top until warmed through.