Jon’s Elk Chili

Bold. Slow-Simmered. Texas Heat Approved.

This is a rich, hearty chili built for deep flavor and real heat. Lean elk brings a clean, robust bite, while Cleve’s Texas Heat delivers a slow-building warmth that finishes strong without overpowering the dish. Perfect for game day, cold nights, or when you want chili done right.

Ingredients

Meat & Base

• 2 lbs ground elk

• 4 slices thick-cut bacon, chopped

• 1 large yellow onion, diced

• 4 cloves garlic, minced

Chili Body

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef broth or reserved bacon drippings

• 1 can kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

Seasoning & Heat

• 2–3 tbsp Cleve’s Texas Heat Seasoning (adjust to taste)

• 1 tsp chili powder

• ½ tsp cayenne pepper (optional, for extra heat)

• 1 tsp black pepper

• 1 tbsp Worcestershire sauce

• Salt to taste

Finishing Touch

• 1–2 fresh jalapeños, sliced

Instructions

1. Render the Bacon
   In a large heavy-bottom pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.

2. Build the Base
   Add onion to the bacon drippings and sauté until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.

3. Brown the Elk
   Add ground elk to the pot. Cook until browned, breaking it up evenly. Elk is lean, so avoid overcooking.

4. Season & Develop Flavor
   Stir in Cleve’s Texas Heat, chili powder, cayenne, black pepper, Worcestershire sauce, and tomato paste. Cook for 1–2 minutes to bloom the spices.

5. Add the Body
   Pour in crushed tomatoes, broth or drippings, kidney beans, and black beans. Stir well to combine.

6. Slow Simmer
   Reduce heat to low and simmer uncovered for 2–3 hours, stirring occasionally. The chili should thicken and deepen in flavor.

7. Finish Strong
   Add jalapeño slices during the last 15 minutes of cooking. Adjust salt and heat to taste.

8. Serve
   Top with reserved crispy bacon. Serve hot.

Serving Suggestions

• Pair with cornbread or a toasted sourdough slice

• Top with shredded cheddar, diced onions, or a dollop of sour cream

• Even better the next day after flavors fully settle

Pro Tip

Elk is lean and clean. Let the chili simmer low and slow to keep it tender and flavorful. Cleve’s Texas Heat is the star here—start light, taste, and build.