Long Valley Elk Chili
A hearty and flavorful elk chili with smoky spices, beans, and tomatoes, perfect for warming gatherings and lovers of bold, gamey flavors.
Ingredients
- 2 lb. ground elk ⓘ
- 1 can red beans ⓘ
- 1 can garbanzo beans ⓘ
- 1 can crushed tomatoes ⓘ
- 1 medium green pepper, diced ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 Tbsp. paprika ⓘ
- 2 Tbsp. sugar ⓘ
- salt to taste ⓘ
- 1 large can tomato juice ⓘ
- 1 can dark kidney beans ⓘ
- 1 can pinto beans ⓘ
- 1 medium onion, diced ⓘ
- 4 cloves garlic ⓘ
- 2 Tbsp. chili powder ⓘ
- 1 Tbsp. red pepper ⓘ
- 1 tsp. black pepper ⓘ
- 2 Tbsp. cornstarch or flour ⓘ
Instructions
- In a large Dutch oven, heat vegetable oil and add onion, green peppers, garlic, and ground elk.
- Brown the mixture until the meat turns gray.
- Add all seasonings except cornstarch or flour and mix well.
- Pour in tomato juice and crushed tomatoes.
- Let simmer for 45 minutes.
- Add all beans and simmer for an additional 15 minutes.
- Mix cornstarch with 1/4 cup water and slowly add to the pot until thickened.
- Serve in bowls, sprinkle with shredded Monterey Jack cheese, and enjoy with crackers.
Tips & Substitutions
For a deeper flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the chili. If you can't find ground elk, ground beef or turkey can be used as substitutes. To enhance the texture, try adding a cup of corn or a diced zucchini. Remember, the longer the chili simmers, the better the flavors meld, so don’t rush the process!
Serving Suggestions
Serve this hearty elk chili in bowls and top with shredded Monterey Jack cheese for a creamy finish. It pairs beautifully with crackers or cornbread for a satisfying meal. For a refreshing drink, consider serving it alongside Hot Mulled Cranberry Punch for a delightful contrast.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in a covered bowl, stirring halfway through. If the chili thickens too much, add a splash of water or broth to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Long Valley Elk Chili contains roughly 834 calories, with 47g protein, 162g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (228% of the Daily Value), iron (155% of the Daily Value), and vitamin A (151% of the Daily Value). Note that it is relatively high in sodium, at 1313mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day as the flavors have more time to develop. Just cook it, let it cool, and store it in the fridge. You can reheat it on the stove or in the microwave before serving.
What can I serve with elk chili?
In addition to crackers, consider serving this chili with a side of cornbread or over a bed of rice. A simple green salad or coleslaw can also provide a nice crunch and balance to the hearty dish.
How can I make this chili spicier?
To add more heat, increase the amount of chili powder or add fresh diced jalapeños or serrano peppers. You can also introduce a teaspoon of cayenne pepper or a splash of your favorite hot sauce to kick up the spice level!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).