Elk Meat Chili

"From Taste of Home- Jo Maasberg, Farson Wy. I have made this with venison/beef 50/50 and we all loved it, served with cornmuffins."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
6-8 bowls




  • In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
  • Stir in remaining ingredients bring to boil.
  • reduce to simmer, cover & two hours.
  • This is what the book say.
  • My notes:

  • Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
  • We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
  • and 1 teaspoon garlic powder.
  • It's just one of those things we how cook do-tweeking others recipes and subing as needed.
  • Be creative to your own taste.

Questions & Replies

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  1. This was delicious! It was my first time cooking with elk burger. I followed the recipe exactly and I loved it. The pork and beans was really different but added so much flavor to this dish.
  2. I made this chili the other day and it was excellent. I did add more salsa, garlic and green chili's as the contributor suggested. This was even better the next day. I had never thought about using pork and beans in chili before. I am now out of ground elk meat, but will definitely make this chili again using ground beef and maybe some ground sausage. Thank you for the recipe!


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