Up Up and Away Chili

"Clear the runway for the best elk chili! When you spend time and thought crafting flavors to compliment a wild game delicacy, you bring your best Black Box co-pilot! Hints of plum, cherry and baking spices is what Black Box Merlot is packing in the overhead bin. The blend of elk, tomatoes, ancho chilies and chocolate are likely to make you nose dive as it exquisitely pairs well with the balanced acidity of Black Box Merlot. It’s decadent. It’s delicious. It’s easy to make. And it should never be left at home if you’re flying out of town."

Prep Time

20 min

Cook Time

60 min

Paired With

Main Protein

Wild Game


Elk Meat (ground) 1 lb, 1/2 lb, 1 large, 2, 2, 1 Tbsp, 2 - 28 oz, 32 oz., 1 tsp, 1 Tbsp, 3 Tbsp, 1 Tbsp, 2 Tbsp, 1 tsp, 1 tsp, 1/2 Tbsp, 1 15.5 oz can, 1 15.5 oz can, 1 15.5 oz can, to taste, to taste
Chorizo Sausage (ground)
Red Onion (chopped)
Ancho Chiles (dried)
Garlic Cloves (minced)
Avocado Oil
Fire Roasted Diced Tomato Can
Beef Broth
Instant Espresso Coffee
Basalmic Vinegar
Chili Powder
Tomato Paste
Dried Oregano
Black Beans
Red Kidney Beans
Pinto Beans
Bittersweet Chocolate (shaved)
Salt & Pepper


1) Bring 1 cup of water to a boil and add 2 ancho chilies in a sauce pan. Cover, reduce heat and simmer chiles on low for 5 min to rehydrate.

2) Transfer ancho chile mixture to a blender until smooth. Set aside.

3) In a dutch oven, drizzle some avocado oil and brown elk meat and chorizo sausage. Drain drippings if needed.

4) Add chopped red onion to the meat mixture and sauté until onion is soft.

5) Add minced garlic, spices, honey, basalmic vinegar, espresso and sauté until aromatic.

6) Add the chile puree from the blender to the dutch oven.

7) Rinse and drain cans of beans.

7) To the mixture in the dutch oven, add rinsed beans and cans of tomatoes in their entirety. Stir.

8) Simmer for 50 minutes and stir occasionally.

8) Salt and Pepper to taste.

9) Garnish with shaved bittersweet chocolate.