This Slow Cooker Elk Chili is as delicious as Bored of Lunch chili con carne, takes 6-8 hours to make, and is prepared using ground elk meat, pinto beans, chili beans, diced tomatoes, and tomato paste.

To make Elk Chili in your slow cooker or crockpot, simply brown the meat, sauté the vegetables, combine all ingredients in the cooker, and let it simmer on low for 6-8 hours to meld the flavors beautifully.

I’d love to hear your thoughts on this Elk Chili recipe! Comment below to share your experience or any tweaks you made. Give it a try and bring a hearty meal to your table tonight!

Jump to Recipe Print Recipe

Can I Use Frozen Meat for Elk Chili?

Yes, you can use frozen meat for this chili, but it should be fully thawed before browning. Thawing the meat ensures it cooks evenly and achieves the right texture in the chili. Always thaw meat in the refrigerator to maintain safety.

Slow Cooker Elk Chili Ingredients

Meat

• 2 lbs of ground elk meat (alternatives: beef, wild game, turkey)

Canned Goods

• 2 cans of pinto beans, 15.5 oz each
• 1 can of chili beans, 15.5 oz
• 3 cans of diced tomatoes, 15.5 oz each
• 1 can of tomato paste, 6 oz

Vegetables

• 1 red bell pepper, finely chopped
• 1 poblano pepper, finely chopped
• 1/2 cup of celery, finely chopped
• 1 cup of onion, finely chopped
• 1-2 jalapeños, finely diced (seeds optional)

Seasonings

• 1 tsp of liquid smoke
• 4 tbsp of chili powder
• 1 tbsp of dried oregano
• 1 tbsp of garlic powder
• 2 tsp of ground cumin
• 1 tsp of dried basil
• 1 tsp of cayenne pepper
• 1 tsp of paprika
• 1 tsp of salt
• 1 tsp of ground black pepper
• 1 tbsp of white sugar
• 3 beef bouillon cubes

How To Make Slow Cooker Elk Chili

1. Prepare the Skillet: Heat a tablespoon of oil or bacon fat in a skillet over medium-high heat.
2. Sauté the Vegetables: Add the red bell pepper, poblano pepper, celery, onion, and jalapeños to the skillet, cooking them until they are tender and release their flavors, which takes about 3-4 minutes.
3. Transfer the Vegetables: Carefully move the sautéed vegetables from the skillet into your slow cooker, setting the foundation for the chili.
4. Add the Canned Ingredients: Into the slow cooker, pour the diced tomatoes and tomato paste, along with the pinto and chili beans without draining or rinsing them.
5. Brown the Meat: Return to the skillet to brown the ground meat until it’s thoroughly cooked and no longer pink, ensuring to drain off any excess fat afterward.
6. Combine Meat with Vegetables: Transfer the cooked meat into the slow cooker, mixing it with the sautéed vegetables.
7. Add Seasonings: Sprinkle in the liquid smoke, chili powder, oregano, garlic powder, cumin, basil, cayenne, paprika, salt, black pepper, sugar, and beef bouillon cubes, ensuring everything is evenly distributed.
8. Cook the Chili: Set your slow cooker to low and let the chili simmer for 6-8 hours, or set it to high for a quicker cooking time of 4-6 hours, until the chili is thick and the flavors have melded beautifully.

Recipe Tips

• Choose the Right Meat: For the best flavor in your Elk Chili, I suggest using freshly ground elk meat, as it provides a rich, gamey taste that is distinct from beef or turkey.
• Adjust the Heat: If you like your chili on the spicier side, consider keeping the seeds in the jalapeños or even adding a dash of hot sauce before slow cooking to enhance the heat level.
• Enhance the Smokiness: To deepen the smoky flavor of your chili without overpowering it, I recommend adding an extra teaspoon of liquid smoke or a small chipotle pepper in adobo sauce.
• Optimize Slow Cooking Time: For those who prefer a thicker chili, I suggest letting it cook on low for the full 8 hours, allowing the flavors to meld beautifully and the liquid to reduce.
• Stir Occasionally: While slow cookers are designed for minimal supervision, stirring your chili every couple of hours if possible can prevent sticking to the bottom and ensure even flavor distribution.

Recipe Variations

• Vegetarian Option: To make a vegetarian version of this Elk Chili, replace the meat with quinoa or a meat substitute like textured vegetable protein, which absorbs flavors well and mimics the texture of ground meat.
• Different Beans: You can switch up the beans by using black beans, kidney beans, or a mix of both instead of pinto and chili beans for a different flavor profile and texture in your chili.
• Include Sweet Potatoes: Add diced sweet potatoes to your Elk Chili for a touch of sweetness that contrasts nicely with the spicy and smoky elements of the dish.

What To Serve With Elk Chili

When I serve Elk Chili, I love to pair it with sides like sweet cornbread, tangy coleslaw, garlic-roasted Brussels sprouts, baked sweet potatoes, and a fresh cucumber salad.

For a delightful twist, pair it with creamy polenta or zesty lime rice.

How To Store Leftover Elk Chili

In the Fridge:

To store leftover Elk Chili in the fridge, first let it cool to room temperature, then transfer the chili into airtight containers. I prefer to use glass containers as they keep the chili fresh and are easy to reheat. This chili can be safely stored in the refrigerator for up to 4 days.

In The Freezer:

Elk Chili freezes exceptionally well, just portion the chili into freezer-safe containers or bags, leaving a little space at the top as it will expand when frozen. You can store it this way for up to 3 months.

How To Reheat Leftover Elk Chili

To reheat your leftover Elk Chili, I find the best method is to place it in a saucepan over medium heat. Stir occasionally and allow the chili to heat through for about 10-15 minutes. If it seems too thick, adding a splash of broth can help restore its texture.

Check out More Slow Cooker Recipes:

• Bored of Lunch’s Chilli Con Carne Macaroni Melt
• Brown Rice Congee In Slow Cooker
• Slow Cooker Black Bean Enchiladas