10 Recipe for Elk Chili That Warms You Up

I’ve eaten a thousand chilis and none warmed me like these elk recipes do. I can still taste the smoky undertones, feel the steam fog a cold window, and hear the slow simmering that builds depth. I’ll guide you through ten riffs—from classic tomato-and-bean to chipotle, coffee-dark chocolate, and green tomatillo—so you can pick the one that fits your pantry and mood, and know exactly how to coax maximum flavor from lean elk.

Classic Elk Chili With Beans and Tomatoes

This hearty classic elk chili blends lean ground elk with beans, tomatoes, and warming spices for a robust, protein-rich meal that’s perfect for cool evenings or after a day outdoors; it’s simple to make in one pot and allows for adjustments in heat and thickness to suit your taste.

• 1.5 pounds ground elk
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional)
• Garnishes: sour cream, shredded cheddar, chopped cilantro, diced avocado

Heat oil in a large Dutch oven over medium-high heat and brown the ground elk, breaking it up until cooked through, then remove excess fat, add onion, bell pepper and garlic and sauté until softened.

Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt and pepper and cook 1 minute to toast the spices before adding crushed and diced tomatoes, tomato paste, broth and brown sugar.

Bring to a simmer, return elk to the pot, add beans, reduce heat to low, cover partially and simmer gently for 30–45 minutes until flavors meld and chili thickens, adjust seasoning and heat, and serve hot with desired garnishes.

Tip: Use lean elk for a healthier chili—if it seems too dry, add more broth while simmering, and for deeper flavor brown the meat well and let the chili rest off heat for 10–15 minutes before serving. This recipe is inspired by the Ultimate Homemade Chili to Warm Your Soul and builds on techniques from Best Chili to create rich, layered flavor.

Spicy Chipotle Elk Chili

Turn up the heat with this Spicy Chipotle Elk Chili that layers smoky chipotle peppers, fire-roasted tomatoes, and rich elk for a bold, slightly sweet-and-smoky chili that’s perfect for cool nights or game-day crowds; lean ground elk soaks up the spice blend and the chipotle adobo gives depth while a touch of maple or brown sugar balances the heat.

• 1.5 pounds ground elk
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2-3 chipotle peppers in adobo, minced (adjust to taste)
• 2 tablespoons adobo sauce (from the chipotle can)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon maple syrup or brown sugar
• Garnishes: sour cream, shredded cheddar, chopped cilantro, lime wedges

Heat oil in a large Dutch oven over medium-high heat and brown the ground elk, breaking it up and cooking until just done, then push meat to the side, add onion, red pepper and garlic and sauté until softened.

Stir in chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, cayenne, oregano, salt and pepper and cook 1 minute to bloom the spices before adding crushed and diced tomatoes, tomato paste, broth and maple syrup.

Return elk to the pot, add beans, reduce heat to low, cover partially and simmer gently for 30–45 minutes until flavors meld and chili thickens, adjust seasoning and heat, and serve with garnishes.

Tip: Taste and adjust chipotle/adobo gradually—chipotles are very smoky and spicy, so add more if you want extra heat, and if chili becomes too thick or intense, thin with broth and a squeeze of lime to brighten flavors.

Terlingua-style chilis often emphasize bold, smoky flavors and real heat, making them a natural inspiration for this recipe’s smoky chipotle profile, a hallmark of Terlingua Texas Chili.

Coffee-Infused Elk Chili With Dark Chocolate

This Coffee-Infused Elk Chili with Dark Chocolate is a rich, deeply savory chili that layers the lean, gamey flavor of elk with bold coffee notes and a hint of bittersweet chocolate to add body and rounded complexity; it’s slightly spicy, earthy, and perfect for serving with crusty bread or over rice for a satisfying meal.

• 1.5 pounds ground elk
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 poblano or green bell pepper, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4–1/2 teaspoon cayenne (optional)
• 2 tablespoons tomato paste
• 1 (14–15 ounce) can diced tomatoes
• 1 (28-ounce) can crushed tomatoes
• 1 cup brewed strong coffee (preferably espresso or dark roast), hot
• 1 cup beef or chicken broth
• 1 (15-ounce) can black beans, drained and rinsed (optional)
• 1–1.5 ounces dark chocolate (70% cacao), finely chopped
• 2 teaspoons brown sugar or maple syrup (optional)
• Garnishes: shredded cheddar, sour cream, chopped cilantro, lime wedges

Heat oil in a heavy pot over medium-high heat and brown the ground elk, breaking it into crumbles until just cooked through, push the meat to the side, add onion, garlic and diced pepper and sauté until softened, stir in chili powder, cumin, smoked paprika, oregano, salt, pepper and cayenne and cook 1 minute to bloom the spices.

Stir in tomato paste and cook 1–2 minutes, add diced and crushed tomatoes, hot brewed coffee and broth, return meat, bring to a simmer, reduce heat to low, cover partially and simmer 30–45 minutes stirring occasionally.

During the last 5 minutes stir in dark chocolate and brown sugar until melted and incorporated, adjust seasoning and thickness with more broth or a splash of coffee, and serve with garnishes.

Tip: Use a very strong hot coffee and add the dark chocolate at the end off-heat to melt smoothly, taste for salt and sweetness—coffee and chocolate deepen flavor but can make the chili bitter so balance with a touch of sugar and acid (lime or vinegar) if needed.

Hearty, chunky chilis benefit from using a heavier meat and longer simmering to develop rich texture and meld flavors.

Green Chile and Tomatillo Elk Stew

Bright, tangy, and warmly spicy, this Green Chile and Tomatillo Elk Stew combines lean ground or diced elk with roasted green chiles and tangy tomatillos for a bright, Southwestern-style stew that’s comforting yet vibrant; it’s ideal served over rice, with warm tortillas, or topped with crema and cilantro for contrast.

• 1.5 pounds ground elk or cubed elk stew meat
• 1 tablespoon vegetable oil (plus extra for roasting)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1–1.5 pounds tomatillos, husked, rinsed, and quartered
• 3–4 roasted green chiles (Anaheim, Hatch, or poblano), peeled, seeded and chopped
• 1–2 jalapeños or serranos, stemmed and seeded if desired, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken or beef broth
• 1 lime, juiced (plus wedges to serve)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon sugar or honey (optional, to balance acidity)
• Garnishes: sour cream or Mexican crema, chopped cilantro, diced avocado, warm tortillas or rice

Heat a large Dutch oven or heavy pot over medium-high heat with the oil; if using cubed elk, brown in batches until well-seared and set aside.

If using ground elk, brown and break up until cooked through, add the diced onion and cook until softened, then add garlic and cook 30–60 seconds until fragrant.

Add the roasted and chopped green chiles, chopped jalapeño, quartered tomatillos, cumin, oregano, salt and pepper, return browned elk to the pot, pour in the broth, bring to a simmer, reduce heat to low and cover partially, simmer 25–40 minutes until flavors meld and meat is tender.

Finish with lime juice, chopped cilantro and a touch of sugar if needed, adjust seasoning and serve hot with garnishes.

Tip: Roast or char fresh green chiles and tomatillos over a flame or under a broiler for best depth, peel the chiles to reduce bitterness, and taste for acidity—tomatillos can be bright so balance with a little sweetener or extra lime as needed.

Pueblo-grown green chiles are prized for their flavor and heat, and using Pueblo chiles can elevate the stew’s authentic Southwestern profile.

Wild Mushroom and Elk Chili

This Wild Mushroom and Elk Chili combines rich, earthy mushrooms with lean elk for a hearty, deeply savory chili lifted by smoky spices and a touch of red wine; it’s excellent for cool evenings and pairs well with cornbread or a dollop of sour cream.

• 1.5 pounds ground elk (or finely chopped stew meat)
• 8 ounces mixed wild mushrooms (shiitake, cremini, oyster), sliced
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 chipotle peppers in adobo, chopped (or 1–2 teaspoons smoked paprika)
• 2 tablespoons tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 cup beef or mushroom broth
• 1/2 cup dry red wine (optional)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (if not using chipotle)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce or tamari (for umami)
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
• Garnishes: chopped cilantro, sour cream or crema, sliced green onions

Heat the oil in a large heavy pot over medium-high heat, add the elk and brown thoroughly, breaking up ground meat, then remove and set aside; add more oil if needed and sauté the onion, bell pepper, and mushrooms until softened and any mushroom liquid has mostly evaporated, add garlic, tomato paste, chipotle or smoked paprika and spices and cook 1–2 minutes to bloom the flavors, deglaze with red wine (if using) scraping the browned bits, return the elk to the pot, stir in crushed tomatoes, broth, Worcestershire, soy sauce and bay leaf, bring to a simmer, reduce heat to low and partially cover and simmer 30–40 minutes until flavors meld and chili thickens, remove bay leaf and finish with cornstarch slurry if desired and adjust seasoning.

Tip: Use a mix of mushroom textures and brown them well to develop deep umami, and taste for seasoning late—chipotle and Worcestershire add strong smoked-savoury notes so balance with a touch of acidity (lime or vinegar) or a little sweetness if needed. Modern recipes often use a creamy binder like mayonnaise salmon to add richness in loaf-style dishes.

Smoky Bacon and Elk Chili

This Smoky Bacon and Elk Chili layers crisp, smoky bacon with lean ground elk for a deeply savory, slightly sweet chili finished with chipotle heat and a touch of molasses; it’s perfect for cold nights and pairs well with cheddar, cornbread, or a squeeze of lime.

• 8 ounces thick-cut bacon, diced
• 1.5 pounds ground elk (or finely chopped stew meat)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 (14 oz) can crushed tomatoes
• 1 cup beef or mushroom broth
• 1/2 cup beer or dry red wine (optional)
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo, chopped (or 1–2 teaspoons smoked paprika)
• 1 tablespoon brown sugar or 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (if not using chipotle)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
• Garnishes: shredded cheddar, chopped cilantro, lime wedges

Cook the bacon in a large heavy pot over medium heat until crisp, remove with a slotted spoon leaving 1–2 tablespoons bacon fat, add the elk and brown thoroughly breaking it up, remove and set aside, add onion and bell pepper to the pot and sauté until softened then add garlic and tomato paste and cook 1–2 minutes to bloom.

Deglaze with beer or wine if using, return bacon and elk to the pot, stir in crushed tomatoes, broth, chipotle, brown sugar/molasses, Worcestershire, spices and bay leaf, bring to a simmer then reduce heat and partially cover and simmer 30–45 minutes until flavors meld and chili thickens.

Remove bay leaf and finish with cornstarch slurry if desired and adjust salt, pepper and acidity with lime or vinegar.

Tip: Render and brown the bacon well for maximum smoky flavor and drain excess fat if needed before browning the elk to prevent greasiness, and taste late to balance chipotle heat with a little acid or sweetness.

Smoky tri-tip adds a comparable depth of smoke and beefy flavor when substituted for elk in slow-simmered chilis, making it a great alternative for those seeking Smoky Tri-Tip Chili variety.

Pumpkin and Elk Chili for Fall

This cozy Pumpkin and Elk Chili combines lean ground elk with smooth pumpkin purée, warm spices, and a touch of maple for an autumnal chili that’s rich but not heavy — serve with toasted pepitas, sharp cheddar, or buttered cornbread for a seasonal meal.

• 1.5 pounds ground elk (or finely chopped stew meat)
• 6 slices bacon, diced (optional for smoky depth)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 small carrot, grated
• 1 green bell pepper, diced
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 1 (14 oz) can diced tomatoes, undrained
• 1 cup beef or mushroom broth
• 1/2 cup water or apple cider
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup or brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional)
• Garnishes: toasted pepitas, chopped cilantro, lime wedges, shredded cheddar

Cook bacon in a large heavy pot over medium heat until crisp, remove with a slotted spoon leaving 1–2 tablespoons rendered fat, add elk and brown thoroughly, breaking it up, then remove and set aside.

Add onion, carrot and bell pepper and sauté until softened, add garlic and tomato paste and cook 1–2 minutes to bloom the flavors, deglaze with a splash of cider or broth if the pot is sticky and return elk and bacon to the pot.

Stir in pumpkin purée, diced tomatoes, broth, maple syrup, cumin, chili powder, cinnamon, smoked paprika, bay leaf, salt and pepper, bring to a simmer then reduce heat and partially cover and simmer 25–35 minutes until flavors meld and chili thickens.

Remove bay leaf and stir in cornstarch slurry if needed to reach desired thickness, adjust seasoning and brightness with a squeeze of lime or a splash of apple cider vinegar before serving.

Tip: Use real pumpkin purée (not spiced pie filling), brown the elk well for depth, and balance the pumpkin’s sweetness with acid — add lime or vinegar at the end and taste as you go.

This version is inspired by popular turkey chili recipes that aim to be warmer and heartier than the typical chain restaurant bowl, offering rich, savory depth through browning and seasoning.

White Bean and Elk Verde Chili

This White Bean and Elk Verde Chili blends lean ground elk (or finely chopped elk stew meat) with bright tomatillo salsa verde, tender white beans, and green chiles for a vibrant, slightly tangy chili that’s lighter than red stews but full of savory depth—serve with cilantro, lime wedges, queso fresco, and warm tortillas.

• 1.5 pounds ground elk (or finely chopped stew meat)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound tomatillos, husked and quartered (or 1 (16 oz) jar salsa verde)
• 2–3 jalapeños or 1 poblano + 1 jalapeño, roasted and diced (seed to taste)
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed (or 2 cups cooked)
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice (plus wedges to serve)
• 1 tablespoon masa harina or cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
• Garnishes: chopped cilantro, lime wedges, crumbled queso fresco, sliced avocado, tortilla chips

Heat the oil in a large heavy pot over medium-high heat and brown the elk in batches, seasoning with salt and pepper and transferring to a plate when nicely caramelized.

Reduce heat to medium, add the onion and a pinch of salt and cook until softened, stir in garlic, cumin and oregano until fragrant, add roasted chiles and fresh tomatillos (or jarred salsa verde) and cook 5–7 minutes until tomatillos soften.

Return elk to the pot with broth and beans, bring to a simmer and cook partially covered 20–25 minutes to meld flavors, finish with lime juice and cilantro and thicken with masa slurry if needed, taste and adjust salt, acidity, and heat before serving.

Tip: Roast or char fresh tomatillos and chiles for deeper verde flavor, brown the elk well for complexity, and add lime or a splash of apple cider vinegar at the end to brighten the chili.

Three-Pepper Elk Chili With Beer

This Three-Pepper Elk Chili with Beer is a bold, smoky, slightly spicy chili that combines lean ground or diced elk with three kinds of peppers (typically poblano, red bell, and jalapeño or chipotle), a robust amber beer for depth and body, tomatoes, and a blend of chili spices—finish with a touch of dark chocolate or cocoa for richness and serve with cheddar, sour cream, and crusty bread or corn tortillas.

• 1.5 pounds ground elk or finely chopped elk stew meat
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 poblano pepper, seeded and diced (roasted if desired)
• 1 red bell pepper, diced
• 1–2 jalapeños or 1 chipotle in adobo, minced (seed to taste)
• 1 (12 oz) bottle amber beer (or brown ale)
• 1 (14–15 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes with chiles (optional for heat)
• 1 (15 oz) can kidney beans or pinto beans, drained and rinsed (optional)
• 1 cup beef or chicken broth (reduce if using beans)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cocoa powder or 1/2 ounce dark chocolate (optional)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon masa harina or cornstarch slurry (optional, for thickening)
• Garnishes: shredded cheddar, sour cream, chopped cilantro, lime wedges

Heat the oil in a large heavy pot over medium-high heat and brown the elk in batches, seasoning with salt and pepper, then set aside; reduce heat to medium, add the onion and a pinch of salt and cook until translucent.

Stir in garlic and spices until fragrant, add the three peppers and cook until softened.

Pour in the beer to deglaze scraping up browned bits, add crushed and diced tomatoes, broth and beans if using, return elk to the pot and bring to a simmer.

Reduce heat and cook partially covered for 35–45 minutes until flavors meld and liquid reduces.

Stir in cocoa or chocolate and adjust seasoning, thicken with masa slurry if desired, and finish with a squeeze of lime before serving.

Tip: Taste and adjust heat before serving—smoked or roasted peppers and a splash of beer add complexity, so balance with acidity (lime or vinegar) and a touch of sugar or chocolate if the tomatoes taste too sharp.

Slow-Cooker Elk Chili With Root Vegetables

This slow-cooker elk chili with root vegetables transforms lean elk, hearty carrots, parsnips and rutabaga into a savory, slightly sweet and robust chili that benefits from low-and-slow cooking to meld flavors and tenderize the meat while keeping the vegetables intact; it borrows the smoky, spicy profile of a classic three-pepper chili but relies on amber beer, tomatoes, and warm spices for depth, finishing with a touch of dark chocolate or cocoa for richness and served with cheddar, sour cream and warm cornbread or tortillas.

• 1.5 pounds ground elk or diced elk stew meat
• 1 tablespoon olive oil (for browning, optional)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 poblano pepper, seeded and diced (or roasted and chopped)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (or 1 chipotle in adobo, minced)
• 1 (12 oz) bottle amber beer or brown ale
• 1 (14–15 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes (optional with chiles)
• 2 cups low-sodium beef or chicken broth
• 2 medium carrots, peeled and diced
• 1 medium parsnip, peeled and diced
• 1 small rutabaga or 2 small potatoes, peeled and diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cocoa powder or 1/2 ounce dark chocolate (optional)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup cooked or canned kidney or pinto beans, drained and rinsed (optional)
• 1 tablespoon masa harina or cornstarch slurry (optional, for thickening)
• Garnishes: shredded cheddar, sour cream, chopped cilantro, lime wedges

Brown the elk in a skillet with the oil over medium-high heat in batches, seasoning lightly with salt and pepper, then transfer to the slow cooker and add the onion, garlic, poblanos, red bell, jalapeño, carrots, parsnip, rutabaga, crushed and diced tomatoes, beer, broth, chili powder, cumin, smoked paprika and black pepper; stir to combine, cover, and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until elk is tender and vegetables are soft but not mushy.

If using beans, add them in the last 45 minutes of cooking; stir in cocoa or chocolate toward the end, adjust seasoning with salt, a squeeze of lime, and thicken with masa slurry or cornstarch slurry if needed, then let rest 10–15 minutes before serving with garnishes.

Tip: Brown the meat first for better flavor, add the more delicate vegetables later if you prefer firmer texture, and taste near the end to balance acidity with a pinch of sugar or a splash of vinegar and adjust heat before serving.