A Recipe for Hunting Season

30 Sep

Hunting season is in full swing here in Minnesota, and Travis’ family’s annual elk hunting trip to Colorado is coming up in just a week. This recipe for elk chili has been a staple at elk camp for the past 5 years or so, AND it won our church’s chili cookoff twice. The first time it won was the first time I had ever made it! So it started off as a great recipe, and after making it three dozen times or so, I’ve made a few tweaks that have only made it better. I almost always use elk meat, but this chili can be made with any ground venison or even ground beef. It’s a great thing to serve hungry hunters after they’ve been out searching for their prey, or a tasty way to cook the fruits of their labor. Best part, it can be made in a crockpot or on the stove. Enjoy!

Elk Chili
Adapted from this recipe
Serves 4-5 hungry hunters


1 lb ground elk meat
1 large yellow onion, diced
1 tbsp butter (only if cooking on stove)
30 oz tomato sauce
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (4 oz) can diced green chiles
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 cup brown sugar


1. Brown elk meat in a large skillet and drain excess fat.
2. (Skip this step if using a crockpot.) In separate pan, melt butter over low-medium heat and saute onion until tender.
3. Combine drained meat, onion, and remaining ingredients in a crockpot or in a large pot on the stove. Stir well.
4. If using a crockpot, set temperature on low and cook 6-8 hours. If cooking on the stove, bring to a simmer and cook 1-2 hours.
5. Serve hot and enjoy! We like to eat ours adorned with sour cream and cheese, with a side of yummy cornbread, but it’s delicious on its own too!

Happy Hunting!

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