Who’s ready for some hearty elk chili? Back in November 2013, I had the privilege of competing in the first annual Cabineering Cook-off at West Yellowstone’s Explorer Cabins.
Each of us had to prepare a meal in the cabins using only the equipment and utensils available there. It had to be a comforting dish that would appeal to a family after a long day in the park. I thought that elk chili would be the perfect meal, served with a side of jalapeño cheese toast.
This recipe is great served as a winter meal, and the leftovers can be used in a chili omelet or as chili nachos the next day. If you don’t have elk, you can certainly use ground beef or ground turkey instead. Hope you enjoy it!
Yellowstone Elk Chili Recipe with Smoked Applewood Bacon and Fire-Roasted TomatoesRecipe by Jason Hill – CookingSessions.com
Garlic Shallot Puree
- 1 shallot bulb
- 1 head garlic
- 2 tablespoons olive oil
For the 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 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
- 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
- 1 pound grated Pepper Jack cheese
- Sour Cream
- Green Onions
- Pepper flakes for more heat
- Make up garlic shallot puree by blending the shallots, garlic and olive oil in a mini chopper or blender.
- Heat a large stockpot on medium-high heat. Saute the bacon, onion, garlic and bell pepper. Add fresno peppers.
- Mix in elk, breaking up and browning it with the bacon and onion. Add New Mexico chili powder, cumin and mix well.
- Deglaze pans with the Yellowstone roadblock lager. Stir in the chipotle pepper. Add fire-roasted tomatoes, dried oregano, tomato sauce and the tomato paste. Stir well. Add drained kidney beans and pinto beans to chili. Mix well. Drop in a bay leaf and let simmer. Taste for seasoning, then add salt and cayenne pepper.
- Serve in deep bowls, topped with shredded cheese, a dollop of sour cream, chopped green onion and garlic-jalapeño toast.