Elk Chili with Sweet Potato and Hominy

I’m sure while I’m writing this column there are ongoing disputes among hunting aficionados as to what makes the best elk chili. Is it the use of ground elk versus chunked meat or is it a combination of the two? Some cooks prefer beans in their chili while others prefer a bean Free chili. And then there’s the question of tomatoes versus no tomatoes.

Who’s right and who’s wrong? It’s hard to say. Maybe that’s why so many cooking aficionados enter chili cookoff events putting their BEST recipe to the test. Of course, personal tastes tend to involve different types of ingredients, but at the end of the day, who doesn’t enjoy a rich and hearty bowl of chili?

My version of elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine. The blend of seasonings adds a complex chili flavor combining mildly-hot, sweet and fruity elements to each bite.

What makes my chili unlike other recipes you might ask? I add diced sweet potatoes and hominy. You’d probably think that I was making a stew but trust me the diced sweet potatoes stay firm and take on the flavor from the thick red sauce while the hominy adds texture and subtle hints of corn flavoring to the overall base of the chili.

Elk Chili with Sweet Potato and Hominy

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.

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Elk Chili with Sweet Potato and Hominy

My elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine.

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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.

Tried this recipe?Let us know how it was!

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