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A Taste of the Wild: Warming Yellowstone Elk Chili Recipe

Calling all chili enthusiasts and outdoor adventurers! Have you ever dreamed of whipping up a hearty meal fit for a day exploring Yellowstone National Park? Well, look no further! Today, I’m sharing my delicious Elk Chili recipe that I prepared at the first annual Cabineering Cook-off held at West Yellowstone’s Explorer Cabins.

The challenge? To prepare a comforting dish using only the equipment and utensils available in the cabins – perfect for a family returning from a long day of soaking in the park’s breathtaking beauty. My solution? A steaming pot of tender elk chili, served alongside a satisfying side of jalapeño cheese toast.

This recipe is a guaranteed crowd-pleaser. It’s perfect for a cozy winter meal, and the leftovers transform beautifully into chili omelets or chili nachos the next day. Don’t worry if you don’t have access to elk – ground beef or ground turkey work wonderfully as substitutes.

Now, let’s get cooking!

Elk Chili Foundation: Garlic Shallot Puree

This aromatic blend forms the base of our chili, adding depth and complexity of flavor. Simply toss your shallots, garlic, and olive oil into a mini chopper or blender and blitz until smooth. Set this fragrant puree aside for later.

Building the Elk Chili Layers of Flavor

First things first, fire up your stockpot over medium-high heat. Crisp up the chopped bacon, then add the onions, bell pepper, and fresno chiles (remember to seed them if you prefer a milder chili). Once softened, toss in the garlic shallot puree, letting its aroma fill your kitchen.

This is where the magic happens. Crumble in your ground elk (or substitute) and brown it thoroughly with the bacon and vegetables. Next, sprinkle the New Mexico chile powder and cumin over the browned meat, stirring well to coat everything in these warm spices.

🎬 Watch How to Make This Recipe

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

Deglazing and Simmering

Here’s a fun trick – grab your favorite pilsner, amber ale, or IPA (Yellowstone Road Block Lager is what I used at the cook-off, but feel free to experiment!). Deglaze the pan with the beer, scraping up any browned bits clinging to the bottom. This step adds a wonderful depth of flavor and prevents burning.

Now, stir in the chipotle chile in adobo sauce (for a smoky kick!), fire-roasted diced tomatoes, dried oregano, tomato sauce, and tomato paste. Don’t forget the drained kidney and pinto beans – they’ll add protein and heartiness. Give it all a good stir, then drop in a bay leaf for extra fragrance.

Let the chili simmer for a while, allowing the flavors to meld and mingle.

Seasoning and Serving

Finally, the moment of truth! Taste your creation and adjust the seasoning with salt and cayenne pepper to your liking. Remember, you can always add more cayenne pepper later for an extra kick.

Now, ladle the chili into deep bowls and get ready for the applause. Top it with a generous helping of shredded pepper jack cheese, a dollop of cooling sour cream, and a sprinkle of chopped green onions. Consider adding a slice of garlic-jalapeño toast alongside your bowl.

Leftover Magic: Elk Chili Nachos or Omelets?

This recipe yields a generous amount of chili, perfect for feeding a hungry crowd. But fear not, leftover chili transforms beautifully! Repurpose it the next day into delicious chili omelets packed with protein and flavor. Or, for a fun twist, create your own chili nachos with chips, cheese, and all the delicious toppings you love.

So there you have it – a heartwarming Yellowstone Elk Chili recipe that captures the spirit of adventure in every spoonful. Give it a try, and don’t forget to share your creations on social media! Let me know in the comments below if you prefer ground elk, beef, or turkey, and be sure to tell me about your favorite chili toppings. Happy cooking, and happy adventuring!

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