Cooking Mode

Loaded Slow Cooker Elk and Beef Chili

Total Time

9 h

Prep 35 m

Cook 8 h


This hearty and veggie-rich chili is a great way to kick off the fall season. Ground elk adds a savory flavor that makes this chili stand out from the rest!


6-8 servings

Comments0 Print
Total Time

9 h

Prep 35 m

Cook 8 h

  • Yields: 6-8 servings

Click the + to add to your shopping list

  • 1 tbsp(s) plus 1 teaspoon olive or avocado oil
  • 1 large onion, diced
  • 3 celery stalks, cut into ¼-inch slices
  • 6 garlic cloves, minced
  • 1 pound(s) Durham Ranch ground elk, thawed
  • 1 pound(s) ground grassfed beef, thawed
  • salt and pepper, to taste
  • 1/4 cup(s) Natural Grocers bulk medium chili powder with salt
  • 1 tbsp(s) ground cumin
  • 1 tsp(s) chipotle chili powder, (omit for less spice)
  • 2 (14.5-ounce) cans of diced fire-roasted tomatoes with green chilies
  • 1 (25-ounce) can pinto beans
  • 6 tbsp(s) tomato paste (half of a 6-ounce can)
  • 2 medium carrots, halved lengthwise and sliced into ¼-inch pieces (if your carrots are thick, quarter them lengthwise before slicing)
  • 1 large green or red bell pepper, cored, seeded, and diced into ½-inch pieces
  • 1 medium zucchini, quartered lengthwise and sliced into ½-inch pieces
Add All to Shopping List
  1. 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.
  2. 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.
  3. Add all of the remaining ingredients to the slow cooker and stir well to combine. Cover and cook on low for 8-9 hours.
  4. 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

Enter Cooking View

Add your comments