Wyoming Elk Chili is a hearty, robust dish that showcases the rich, lean flavor of elk meat, a popular game meat in the Rocky Mountain region. This chili combines tender chunks of elk with creamy beans, smoky green chiles, and a blend of warm spices, creating a comforting meal perfect for cold days. The green chiles add a mild heat and earthy depth, while the beans provide a satisfying texture, making this chili a flavorful nod to Wyoming’s rugged culinary traditions.
Ingredients (Serves 6–8):
- 2 lbs elk meat (stew meat or ground), cut into ½-inch cubes if not ground
- 2 tbsp olive oil or bacon fat
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (4 oz each) diced green chiles (mild or hot, based on preference)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- 1 tbsp masa harina (optional, for thickening)
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese, sour cream, and lime wedges (optional, for serving)
Step-by-Step Recipe:
Step 1: Prepare the Elk Meat
- If using elk stew meat, cut it into ½-inch cubes to ensure even cooking. If using ground elk, break it up into small chunks.
- Season the elk meat lightly with salt and black pepper.
- Heat 1 tbsp of olive oil or bacon fat in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches to avoid overcrowding, brown the elk meat on all sides, about 4–5 minutes per batch. Transfer the browned meat to a plate and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add the remaining 1 tbsp of olive oil or bacon fat.
- Add the diced onion and red bell pepper, and sauté for 5–6 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3: Build the Chili Base
- Add the diced green chiles (with their liquid) to the pot, stirring to combine.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1–2 minutes to toast the spices and deepen their flavor.
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Step 4: Simmer the Chili
- Return the browned elk meat to the pot, along with any accumulated juices.
- Add the kidney beans and pinto beans, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and let the chili simmer for 1.5–2 hours, stirring occasionally. This slow cooking tenderizes the elk meat and allows the flavors to meld. If using ground elk, 1 hour of simmering is sufficient.
Step 5: Adjust Consistency and Seasoning
- After simmering, check the consistency of the chili. If it’s too thin, mix 1 tbsp of masa harina with 2 tbsp of water to form a slurry, then stir it into the chili. Simmer for an additional 10 minutes to thicken.
- Taste and adjust seasoning with salt, black pepper, or more chili powder as needed. If the chili is too spicy, a small pinch of sugar can balance the heat.
Step 6: Serve
- Ladle the chili into bowls while hot.
- Garnish with chopped fresh cilantro for a burst of freshness.
- Optional: Top with shredded cheddar cheese, a dollop of sour cream, and a squeeze of lime juice for added richness and tang.
- Serve with cornbread, tortilla chips, or warm flour tortillas on the side.
Tips:
- Elk Meat Substitution: If elk isn’t available, you can substitute with venison, bison, or lean beef, though elk’s unique flavor is worth seeking out.
- Green Chiles: Use mild green chiles for a family-friendly version or hot ones for more heat. You can also roast fresh Hatch chiles if they’re in season for a smokier flavor.
- Make Ahead: This chili tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Slow Cooker Option: After browning the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.
Enjoy your Wyoming Elk Chili, a hearty and flavorful dish that brings the taste of the wild to your table!
