Ground Elk Chili with Sweet Potato and Hominy

Every camp, kitchen, and cook seems to have a strong opinion on what makes the best elk chili. I’ve heard the debates more times than I can count—ground elk versus chunks, beans or no beans, tomatoes or none at all. These conversations usually happen around a table or a fire, bowls in hand, with everyone convinced their version is the one that gets it right.

The truth is, there’s no single answer. Chili has always been a personal dish, shaped by where you hunt, who you cook for, and the stories tied to the meat itself. That’s probably why chili cookoffs draw such loyal crowds—each pot represents someone’s history, preferences, and pride. And when the weather turns cold, there’s something deeply comforting about sitting down to a rich, hearty bowl, no matter how it’s made.

This elk chili reflects the way I like to cook wild game—simple, filling, and built for long conversations around the table. I use ground elk as the base, letting it carry the flavor while layering in onions, garlic, diced tomatoes, broth, and a splash of red wine. The seasoning blend brings everything together with just enough heat, balanced by subtle sweet and fruity notes that don’t overpower the meat.

What truly makes this chili my own, though, are the ingredients that don’t always make it into a traditional pot. Diced sweet potatoes add body and hold their shape as they soak up the deep red sauce, while hominy brings texture and a quiet hint of corn that rounds out the dish. It’s the kind of chili that blurs the line between recipe and tradition—one that tells its story slowly, spoonful by spoonful.

This hearty ground elk chili tells a story in every bite.

Heat a large stock pot over medium-high heat. Add 1 tablespoon oil and ground elk cooking until browned. Remove and set aside. Add remaining oil, onions and garlic to pot and continue to cook until onions soften about 10 minutes. Add canned diced tomatoes, beef broth and red wine to onions. Return the elk meat to pot and stir in all seasonings.

Bring chili to a low boil and then reduce heat to low. Cover and cook for an hour. Add hominy and sweet potatoes. Continue cooking until sweet potatoes are softened.

Garnish a bowl of this elk chili with shredded cheese, green onion, cilantro and a dollop of sour cream and you’ll find yourself cleaning out the bottom of the bowl.

Looking for more wild game recipes with heart?

If this elk chili speaks to you, you’ll find many more recipes like it—in my Wild Game Cuisine Cookbook. Each dish goes beyond ingredients and instructions, capturing the moments that happen around the table after the hunt is over. From elk and venison to waterfowl and ground wild game, the cookbook is built for cooks who want more than just a recipe—they want meals that honor the harvest and bring people together, one story at a time.

Ground Elk Chili with Sweet Potato and Hominy

This hearty elk chili tells a story in every bite. Made with ground elk, sweet potatoes, hominy, and bold spices for rich, satisfying flavor.

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Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Course: Main Course

Cuisine: American

Keyword: elk chili, elk meat chili

Servings: 6

Ingredients

• 3 lbs ground elk
• 4 tbsp canola oil, divided
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 4 cups white sweet potatoes, peeled and 1/2" diced
• 1 30 oz can white hominy, rinsed and drained
• 3 14.5 ounce cans petite diced tomatoes
• 3 cups beef broth
• 1 cup dry red wine
• 2 tbsp ground cumin
• 1 tbsp ancho chili powder
• 2 tsp mexican oregano
• 2 tsp ground coriander
• 1 tsp granulated garlic powder
• 1 tsp kosher salt

Garnishments

• cheddar cheese, shredded
• cilantro, roughly chopped
• green onions, finely chopped
• sour cream

Instructions

• Heat a large stock pot over medium-high heat. Add 1 tablespoon oil and ground elk cooking until browned. Remove and set aside.
• Add remaining oil, onions and garlic to pot and continue to cook until onions soften about 10 minutes.
• Add canned diced tomatoes, beef broth and red wine to onions. Return the elk meat to pot and stir in all seasonings.
• Bring chili to a low boil and then reduce heat to low. Cover and cook for an hour. Add hominy and sweet potatoes. Continue cooking until sweet potatoes are softened.

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