Arizona Elk Chili with Green Chile and Tepary Beans

Arizona cooking wants a wild game chili that feels rooted in the ground it came from. This version uses elk with the produce and pantry notes that already belong to Arizona.

Recipe Details

• Prep time: 20 minutes
• Cook time: 55 minutes
• Servings: 4
• Difficulty: Moderate

Ingredients

• 2 pounds ground elk
• 2 tablespoons neutral oil
• 1 large onion, diced
• 2 cups diced green chile
• 2 cups diced tepary beans
• 3 garlic cloves, minced
• 2 tablespoons chile powder
• 1 teaspoon cumin
• 1 can crushed tomatoes
• 2 cups stock
• Kosher salt and black pepper

Instructions

1. Brown the elk in oil and remove it to a bowl.
2. Cook the onion, green chile, and tepary beans until the edges pick up color, then stir in the garlic and spices.
3. Return the meat to the pot with tomatoes and stock and simmer until thick and settled.
4. Season aggressively and serve with cornbread, rice, or a spoonful of sour cream.

Why It Works In Arizona

This recipe is tied to Arizona through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.