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This hearty elk chili recipe has fueled countless hunting trips at Granite Peak Outfitters. Made with lean, wild-harvested elk from Idaho’s Selway-Bitterroot Wilderness, it’s packed with bold flavors and protein to keep you going in the backcountry.

WILD GAME RECIPES

A campfire-worthy chili loaded with ground elk and bold spices

Elk chili is the unofficial meal of hunting season. Rich, warming, and practically impossible to mess up, it stretches a pound of ground elk into a meal for the whole crew. This recipe leans into smoky, bold flavors with chipotles and dark chili powder. We make a pot of this at least once a week during fall hunting season at the lodge, and there are never leftovers.

Ingredients

• 2 lbs ground elk
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 3 tablespoons dark chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo, minced (plus 1 tbsp adobo sauce)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toppings: shredded cheddar, sour cream, green onions, cornbread

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground elk, breaking it into crumbles, for 5-6 minutes.
2. Add onion, bell peppers, and garlic. Cook for another 4-5 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, chipotle pepper, and adobo sauce. Cook for 1 minute until fragrant.
4. Add diced tomatoes, tomato paste, beef broth, kidney beans, and black beans. Stir everything together.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for at least 1.5-2 hours, stirring occasionally.
6. Taste and adjust seasoning. Serve in deep bowls topped with cheddar, sour cream, and green onions alongside fresh cornbread.

Pro Tips from Our Guides

• Ground elk is very lean, so be careful not to scorch it. Medium-high heat with a little oil is the sweet spot.
• Make it the day before — chili always tastes better reheated the next day.
• For extra richness, add 2 tablespoons of dark cocoa powder. Trust us on this one.
• This freezes perfectly for 3-4 months. Portion into quart-sized freezer bags for easy camp meals.

We have made this chili at elk camp for 25 years. It is the first thing hunters ask about when they book their return trip.