Elk and Bean Chili
Hearty elk and bean chili with cocoa, chipotle, and spices. Use elk, venison, or beef. Make ahead, freeze, and finish with your favorite toppings.
My father goes hunting in Colorado every year, and always come back with delicious elk meat for me to cook with. This is a great recipe for game meat or beef, whatever is available to you.
Submitted by: Jennifer Statz from Chicago, Illinois
Yield: 8-10 Main Course Servings
- This chili works with elk, venison, or beef and uses cocoa and warm spices for depth.
- Brown the onions and meat, simmer in two stages, then add beans and finish uncovered to thicken.
- You can make it a day ahead, refrigerate up to 4 days, or freeze for up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use beef or venison instead of elk?
Yes. Use the same amount and follow the same steps. Venison behaves most like elk. If you use regular ground beef, it may be fattier. Drain excess fat or reduce the added oil to avoid greasy chili.
How can I make the chili milder?
Remove seeds and membranes from the jalapeno and use mild diced green chilies. Cut the chipotle and chili powder amounts in half and taste as you go. You can always add heat later but it is hard to remove it once added.
What does the cocoa powder do in this recipe?
Cocoa adds a subtle bitter, chocolatey depth and rounds the flavors. It is not meant to make the chili sweet. Use unsweetened dutch-processed cocoa as listed for the best balance.
Can I make this chili in a slow cooker?
Yes. Sauté the onions, garlic, spices, and brown the meat first. Transfer everything except the beans to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Add the beans in the last 30 to 60 minutes to keep their texture.
How do I thicken the chili if it is too thin?
Simmer uncovered while stirring frequently until it reduces. Mash a cup of beans into the pot to thicken naturally. For a quicker fix, stir in 1 to 2 tablespoons of tomato paste or a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until thickened.
How long can I store leftovers and how should I reheat them?
Refrigerate leftovers in a sealed container for up to 4 days. Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat on the stove until steaming hot or microwave until center reaches 165 degrees F.
Can I make a vegetarian version of this chili?
Yes. Replace the meat with extra beans, cooked lentils, or plant-based crumbles. Add chopped mushrooms for meaty texture and a splash of soy sauce or miso for extra umami. Follow the same spice and cooking steps, adjusting liquid if needed.
Can I use beef or venison instead of elk?
Yes. Use the same amount and follow the same steps. Venison behaves most like elk. If you use regular ground beef, it may be fattier. Drain excess fat or reduce the added oil to avoid greasy chili.
How can I make the chili milder?
Remove seeds and membranes from the jalapeno and use mild diced green chilies. Cut the chipotle and chili powder amounts in half and taste as you go. You can always add heat later but it is hard to remove it once added.
What does the cocoa powder do in this recipe?
Cocoa adds a subtle bitter, chocolatey depth and rounds the flavors. It is not meant to make the chili sweet. Use unsweetened dutch-processed cocoa as listed for the best balance.
Can I make this chili in a slow cooker?
Yes. Sauté the onions, garlic, spices, and brown the meat first. Transfer everything except the beans to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Add the beans in the last 30 to 60 minutes to keep their texture.
How do I thicken the chili if it is too thin?
Simmer uncovered while stirring frequently until it reduces. Mash a cup of beans into the pot to thicken naturally. For a quicker fix, stir in 1 to 2 tablespoons of tomato paste or a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until thickened.
How long can I store leftovers and how should I reheat them?
Refrigerate leftovers in a sealed container for up to 4 days. Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat on the stove until steaming hot or microwave until center reaches 165 degrees F.
Can I make a vegetarian version of this chili?
Yes. Replace the meat with extra beans, cooked lentils, or plant-based crumbles. Add chopped mushrooms for meaty texture and a splash of soy sauce or miso for extra umami. Follow the same spice and cooking steps, adjusting liquid if needed.
This recipe was great! For the water I substituted one cup of beer and half cup of water. It was an ipa and it really complimented the dish. And at the end when you add the water and beans I also added a cubed sweet potato which really gave a rich depth and created a sort of chili/stew hybrid. I also used two jalapeños instead of one. This was perfect for a chilly winter day! I already gave most away to greedy friends
I am wondering how smoked meat would go with this recipe. I use honey/cocoa in my chili. For some reason I thought about smoking the meat first. Thoughts?
Cocoa helps bring out the flavor more. It’s great.
Cocoa (or Baker’s chocolate) and cinnamon are two of the major spices in authentic Cincinnati-style chili. They adds a little different flavor, a little more complexity. This chili tastes different, but has some commonalities in flavor. Cincy chili was created by Greek immigrants, making me wonder if the author of this chili recipe is from the Mediterranean…or from Cincinnati.
I have never heard of cocoa used in chili, please someone explain what flavoring use this is, I am making elk chili today.
betty