- Heat a large sauté pan over medium heat. Once hot, add 1 tablespoon of oil and the onions and celery. Sauté until the onions are translucent, about 8 minutes. Add the garlic, stir, and sauté another minute until fragrant. Transfer the onion mixture to a 6-quart (or larger) slow cooker.
- Return the pan to the heat and add the remaining 1 teaspoon of oil. Add the elk and beef, season with salt and pepper, and break meat up into crumbles with a wooden spoon. Cook, stirring occasionally, until the meat is mostly cooked through, about 8 minutes. Transfer the meat to the slow cooker.
- Add all of the remaining ingredients to the slow cooker and stir well to combine. Cover and cook on low for 8-9 hours.
- Serve chili with your choice of toppings.
Optional toppings: sour cream, shredded cheese, diced avocado, diced green onion, sliced jalapeño, sliced black olives, diced fresh tomato
Source: Heather Pratt