Elk Chili

Elk Chili

Soups, Stews and Chili Chili

A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.

Servings per recipe: 6
Calories per serving: 307
Preparation time: 30m
Total cooking time: 1h 30m


  • 1 1/2 pounds ground elk meat
  • 2 large yellow onions, diced
  • 2 (10 ounce) cans tomato sauce
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 (15 ounce) can kidney beans, drained
  • 1 (4 ounce) can diced green chiles (optional)
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup brown sugar


  • 1   In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
  • 2   Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

Nutrion facts:

Total Fat 2.4g 4%
    Saturated Fat 1.0g  
Cholesterol 52mg 17%
Sodium 1462mg 58%
Potassium 735mg 21%
Total Carbohydrates 45.2g 15%
Dietary Fiber 8.2g 33%
Protein 28.1g 56%
Sugars 29g  
Vitamin A 1350IU  
Vitamin C 28mg  
Calcium 102mg  
Iron 6mg  
Thiamin 0mg  
Niacin 8mg  
Vitamin B6 0mg  
Magnesium 48mg  
Folate 29mcg