Jon's Elk Chili Recipe with Texas Heat or Texas Two-Step

Bold, Slow-Simmered, and Built for Cold Nights

Elk chili earns its name from the meat. Lean ground elk gives this pot a clean, deep flavor that beef cannot quite match, and a long simmer pulls it together into something worth the wait.

You can take the heat two ways. Cleve's Texas Heat brings a slow-building, finishing fire, while Cleve's Texas Two-Step keeps it milder with a sweet and heat kick. Use whichever fits your crowd. Start light, taste as you go, and add more.

This is a slow-simmered, cold-weather chili built for game day, a full house, or a quiet night when you want chili done right. It only gets better the next day.

Ingredients

(Serves 6 to 8)

Meat and 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 tablespoons 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 and Heat

• 2 to 3 tablespoons Cleve's Texas Heat or Texas Two-Step, adjust to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• Salt to taste

Finishing Touch

• 1 to 2 fresh jalapenos, sliced
  
  

Step-by-Step Instructions

1. Render the Bacon

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

2. Build the Base

Add the onion to the bacon drippings and saute until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

3. Brown the Elk

Add the ground elk and cook until browned, breaking it up as it goes. Elk is lean, so avoid overcooking it.

4. Season and Develop Flavor

Stir in the Cleve's Texas Heat or Texas Two-Step, chili powder, cayenne, black pepper, Worcestershire sauce, and tomato paste. Cook for 1 to 2 minutes to bloom the spices.

5. Add the Body

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

6. Slow Simmer

Reduce the heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally. The chili will thicken and deepen in flavor.

7. Finish Strong

Add the jalapeno slices during the last 15 minutes of cooking. Adjust the salt and heat to taste.

8. Serve

Top with the reserved crispy bacon and serve hot.

Pro Tips

• Elk is lean and clean, so a low, slow simmer keeps it tender
• Reach for Texas Heat if you want fire, or Texas Two-Step for a milder, sweeter heat
• Start light with the seasoning, taste, and build to your level
• The bacon drippings add richness, so do not rush to drain them
• Make it a day ahead, since the flavor settles and deepens overnight
  
  

Serving Suggestions

This chili pairs well with:

• Cornbread or a toasted sourdough slice
• Shredded cheddar and diced onions on top
• A dollop of sour cream to cool the heat
• Tortilla chips for scooping

Bold, slow-simmered, and built for heat, this is the kind of chili that disappears on a cold night and tastes even better reheated the next day.

Cleve's Texas Heat or Texas Two-Step is the star here. The Heat brings the fire, the Two-Step keeps it sweet and mild. Either way, start light, build to your level, and let the low simmer do the rest.

Hungry for More?

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