Smoked Elk Chili with Chorizo

Cook Time

360 mins

Cooking Method






Prep Time

20 mins


8 - 10


2 Anaheim Pepper

3 Bay Leaves

2 tbsp Brown Sugar

3 tbsp Butter

32 oz Chicken Broth

2 tbsp Chili Powder

1 LB Chorizo Sausage

1 tbsp Ground cinnamon

2 Cloves of Elephant Garlic

Corn Tortillas

2 tbsp Cumin

1 Jar Diced Chipotle Peppers

2 LBS Elk Stew Meat, cubed

1 tbsp Kosher Salt

1 tbsp Lemon Juice

1 tbsp Olive Oil

5 Pasillo Peppers

2 Poblano Peppers

(Large Can) ,Dried Tomatoes

1 Yellow Onion, Large

4 Yellow Peppers

Recipe Highlights

This meaty and hearty Smoked Elk Chili is the perfect meal to warm up with on a cold winter’s night. Most of the ingredients are smoked on your Country Smokers Pellet Smoker then transferred into a stew where the chilis and meat are broken down by the low simmering heat after hours of stewing on the stove.

Chorizo is used for spice and to add fat into the lean elk meat. (Don’t have Elk? You can use beef stew meat instead!) The result is a sweet and spicy chili with deliciously tender and juicy chunks of elk. This one will last as it is pretty filling so there should be plenty for leftovers!

Cooking Instructions

  1. Start your Country Smoker on Smoke mode and let it heat up for 15 minutes.
  2. While the grill is heating up, put the Elk meat in a grill basket. Sprinkle with kosher salt, toss, and set aside.
  3. Peel the elephant garlic cloves and onion. Cut the cloves in half as well as the onion.
  4. Remove the stems from the Anaheim, Yellow, and Poblano peppers. Cut them in half (longways) and rinse out the seeds. Make sure to wash your hands after this step or wear gloves during this step to prevent the residue from sticking to your hands.
  5. Set the grill basket with the elk meat on one side of the grill. On the other, carefully place the garlic, onion, and peppers. Close the lid and let them smoke for 45 minutes to 1 hour.
  6. Just before the items on the grill are done smoking, put a large soup pot on your stove on medium heat. Add 1 to 2 tablespoons of Olive Oil and the chorizo sausage.
  7. Remove the items from your Country Smoker and turn it off. Bring them back into the kitchen.
  8. On a cutting board, cut the peppers, garlic, and onion into quarter pieces.
  9. In a large food processor combine the peppers, garlic, onion, dried pasillo peppers, lemon juice, diced chipotle peppers, and 8 ounces of the chicken broth. Pulse until everything is finely chopped, but not mush.
  10. By this time, the chorizo should be slightly browned, add in the elk, stir and brown for 1 minute.
  11. Remove the blade and add in the mixture from the food processor along with the can of diced tomatoes, chili powder, the rest of the chicken broth, cumin, bay leaves, ground cinnamon, brown sugar, and the butter.
  12. Stir and bring the contents to a boil.
  13. Once it comes to a boil, turn your heat to low, cover, and let it simmer for 4 to 5 hours, stirring every 20 to 30 minutes.
  14. After 5 hours, if the sauce is too thin, add in 3 to 5 small, shredded corn tortillas to the chili. Let it dissolve for 10 minutes before stirring. Stir and test for thickness. If still not thick enough, add more tortillas and repeat until you reach desired thickness.
  15. Serve with your favorite chili toppings and enjoy!

Special Tools

  • Cutting Board
  • Grill Basket
  • Large Food Processor
  • Large Soup Pan

Country Smoker's Tip

For the perfect flavor profile try a dry rosé, sauvignon blanc or blonde ale.


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