Elk Chili with Hatch Green Chile

Elk chili is the kind of dish that feels like Wyoming in a bowl. Bold, hearty, and built for cold nights — with the smoky heat of Hatch green chiles running through every bite. Whether you harvested the elk yourself or sourced it from a local butcher, this recipe does it justice.

Why Elk?

Elk is leaner than beef with a clean, slightly sweet flavor that stands up beautifully to bold seasonings. Because it’s so lean, it doesn’t need to be drained after browning — and it absorbs the flavors of the chili deeply. It’s arguably better in chili than beef, and Wyoming hunters have known this for generations.

The Hatch Green Chile Difference

We’re using both dried red chiles for depth and roasted Hatch green chiles for brightness and heat. The combination gives you a chili that’s layered — earthy and smoky from the dried chiles, fresh and vegetal from the green. It’s not just heat. It’s complexity.

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Elk Chili with Hatch Green Chile

Serves: 6-8 | Prep: 20 min | Cook: 1.5-2 hours

Ingredients

• 2 lbs ground elk (or elk stew meat, cut into 1/2-inch pieces)
• 1 can (4 oz) roasted Hatch green chiles, chopped
• 3 dried ancho chiles, stemmed, seeded, and torn
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups beef or elk broth
• 2 cans (15 oz each) pinto beans, drained
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp neutral oil

Instructions

1. Toast the dried ancho chiles in a dry skillet for 1-2 minutes per side. Soak in hot water 20 minutes, then blend with 1/2 cup soaking liquid until smooth. Set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Brown the elk in batches, breaking it up. Remove and set aside.

3. In the same pot, cook onion until soft, about 5 minutes. Add garlic, cumin, paprika, and oregano and cook 1 minute more.

4. Return elk to the pot. Add crushed tomatoes, broth, the blended ancho chile sauce, and the green chiles. Bring to a boil, then reduce heat and simmer uncovered for 1 hour.

5. Add the pinto beans and simmer another 30 minutes until thick and rich. Season with salt and pepper. Serve with cornbread, shredded cheddar, sour cream, and pickled jalapeños.