My version of elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine. The blend of seasonings adds a complex chili flavor combining mildly-hot, sweet and fruity elements to each bite.
What makes my chili unlike other recipes you might ask? I add diced sweet potatoes and hominy. You’d probably think that I was making a stew but trust me the diced sweet potatoes stay firm and take on the flavor from the thick red sauce while the hominy adds texture and subtle hints of corn flavoring to the overall base of the chili.
Garnish a bowl of this elk chili with shredded cheese, green onion, cilantro and a dollop of sour cream and you’ll find yourself cleaning out the bottom of the bowl.
Get the Recipe: