Elk Chili Recipe

Chef Jason Hill shows you how to cook the best elk chili recipe while on location at West Yellowstone's Explorer Cabins during their annual Cabineering Cook-off.

Jason's elk chili recipe is great served as an dinner, or in a elk chili omelet or elk chili nachos the next day. You can even use it as inspiration for your next chili cookoff!

This is the PERFECT dish for fall, and the elk makes it a pretty healthy chili recipe! This recipe serves 12, so cut the recipe in half if you have a smaller group. In this video, I had to use only the equipment available in the cabins. There was no stock pot, so I had to split the batch between two pans.

In addition to "Chef Tips," the Cabineering Cookoff featured Hilah Johnson of HilahCooking and Diana DeLaFuente of PrincessDiana161.
Following is Jason's recipe for elk chili:
Jason's Yellowstone Elk Chili Recipe with Smoked Applewood Bacon and Fire-Roasted Tomatoes

Garlic Puree:
1 shallot bulb
1 head garlic
2 tablespoons olive oil

Spicy Chili:
6 slices Applewood Bacon, chopped frozen
1 tablespoon canola oil
1 bell pepper, sliced
2 fresno chiles, seeded and minced
2 onions, chopped
2 chipotle chiles in adobo sauce
1 bottle of Yellowstone Road Block Lager or your favorite pilsner, amber ale or IPA
4 teaspoons tomato paste
3 (14.5) ounce cans fire-roasted diced tomatoes
29 ounces tomato sauce
2 (15 oz) cans kidney beans, drained
1 (15 oz) can pinto beans, drained
2 pounds ground elk

Homemade Chili Powder Recipe:
3 tablespoons cumin
2-4 teaspoons salt
1 tablespoon dried oregano
1 1/2 teaspoons cayenne pepper, or more to your taste
2 tablespoons New Mexico chile powder
2 tablespoons ancho chile powder
1 Bay leaf

Salt and more cayenne pepper to taste, at end of cooking

Topping:
1 pound grated Pepper Jack cheese
Sour Cream
Green Onions
Pepper flakes (for more heat)

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