Rating: 4.5 stars 4.5
98 Ratings
  • 5 star values: 69
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.

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  • 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.

Nutrition Facts

307 calories; protein 28.1g; carbohydrates 45.2g; fat 2.4g; cholesterol 51.7mg; sodium 1461.6mg. Full Nutrition
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