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Wild Game Chili at home

Wild Game Chili at home
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A favorite here at the Lodge for Skiers Buffet and a great way to warm up on a cold Halloween weekend.

Stein Eriksen Lodge Wild Game Chili:

2 gallons

¼ cup olive oil or corn oil

2 lbs buffalo, diced in ¾” cubes

2 lbs elk or venison, diced in ¾” cubes

2 lbs wild boar or pork, diced in ¾” cubes

2 lbs (4-5 ea) onions, medium diced

6 cloves garlic, chopped

4 tablespoon kosher salt

2 tablespoon black pepper

½ cup pasilla chile powder

½ cup New Mexican chili powder

2 cups coffee, brewed

2 bay leaves

36 ounce tomato juice

6 – 12 oz cans diced tomatoes

4 ½ cups beef stock or three 12-ounce cans of beer

½ gallon water



  1. Mix all the dry spices together and use half the mixture to season the meat.
  2. Heat oil in pan (it can’t get hot enough)
  3. Brown meat 10 – 15 minutes in the pan
  4. Add onions and garlic, sauté 3-4 minutes
  5. Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spice mixture, stock or beer, and water
  6. Simmer for 2-3 hours, until meat is tender
  7. You may have to adjust consistency with more stock or beer and check seasonings
  8. Garnish with sour cream & green onions