Elk Chili

So this is only my third time cooking with Elk.  We recently moved out of California to Idaho and one of my co-workers here gave us a lot of elk meat.  I took a combo of two recipes I already have on hand and came up with this chili-type recipe.  Surprisingly it was pretty good.

Elk Chili

2 tablespoons vegetable oil

2 pounds ground elk

2 onions, chopped

4 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano leaves, crushed

1 teaspoon ground black pepper

1/2 teaspoon garlic powder

3 & 1/2 cups beef broth

2 cups chunky salsa

2 tablespoons sugar

2   15-ounce cans of black beans, drained & rinsed

2   16-ounce cans of whole kernel corn, drained

2 handfuls of macaroni noodles


Heat oil, add elk, onion, chili powder, cumin, oregano, black pepper & garlic powder.  Cook till elk is well browned.  Add broth, salsa, sugar, macaroni noodles, beans & corn.  Bring to a boil.  Reduce heat and simmer on low for an additional 30 minutes.  Stir occasionally.


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