Chili is a family favorite and is one of the most versatile dishes out there. Mix it up this time by utilizing elk as your meat of choice.
Photography By Pamela Parks | November 15, 2013


Brown elk meat in a 3 quart pan. After browning, slowly stir in all ingredients and bring to a boil. Reduce heat to a simmer and let cook for an hour. You may need to add 1 cup of water. Serve with noodles, raw diced onions and shredded cheese.

Recipe courtesy of Craig Ceasar


  • 2 lb. ground elk or elk meat (cut into 1-inch cubes)
  • 1 cup diced onion
  • 1 16 oz. can of Bush’s hot chili beans
  • ¼ cup chili powder
  • 1 ½ Tbsp. cumin
  • 1 Tbsp. garlic powder
  • 1 tsp. powdered Baker’s chocolate
  • 1 can of beer
  • 1 tsp. ground black pepper
  • 1 Tbsp. hot sauce
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