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Four Seasons Elk Chili From the Handle Bar

Four Seasons Elk Chili From the Handle Bar

While visiting Jackson Hole, we wanted to spend a night on the mountain. Since the Four Seasons had just been awarded the best ski resort, it made sense to check this hotel out and we’re pleased that we did.

cq5dam.web.1280.720-handlebarWe decided to eat at the Handle Bar, a lively establishment that is a favorite in Jackson Hole. This American pub is certainly more elegant that most pubs we’ve visited, but just as inviting and comfortable. Looking out at the Grand Tetons was magnificent. The Handle Bar is known for a wide selection of American and International beers, whiskeys and provisions. The Four Seasons acclaims, “It is the ideal spot for hungry skiers, travelers and revel rousers.”

Handle Bar Stout Float Courtesy of The Four Seasons Jackson Hole

Handle Bar Stout Float Courtesy of The Four Seasons Jackson Hole

Having a weakness for soups, stews, and chili, I chose the Four Seasons Elk Chili. Naturally, we had to try the Stout Float- I still like root beer. My fear was the elk would be too gamey, but it was perfect.

Now, the tricky part was to get the chef to share the recipe. Fortunately for us, this task was easier than expected. So for those who have elk, enjoy. For those who do not have elk available, substitute any ground meat.

THB-Tortia-Soup_resizeWe thoroughly enjoyed our time in the Handle Bar and it’s easy to see why it is a local favorite. The key words are- simply comfortable.

Four Seasons Elk Chili

Spice Mix:

2 T cup chili powder

1 T cups paprika

1½ t cups cumin

1 T cups sugar

1½ t cups cayenne

1½ t ancho powder

1 T salt


3 pounds ground elk (you can substitute any ground meat if elk is not available)

1 each bell pepper, medium dice

1 each onion, medium dice

1 each poblano pepper, medium dice

4 oz can whole peeled tomatoes, pureed

4 oz chili sauce

2 oz tomato juice

2 oz V8 juice

1 pound black beans, cooked.


Mix all the spices in a small bowl and set aside.

In a pot, cook the ground elk until cooked trough.

Add vegetables and cook for another 5 minutes.

Add 1/3 cup of spice mix to the pot and stir well.

Add to the pot tomato puree, chili sauce, tomato juice and V8.

Add ½ cup of water and stir well.

Bring the mixture to a boil, and then reduce heat to low.

Simmer for about an hour and a half, stirring occasionally until the chili thickens a little. Add beans and cook for another 30 minutes.

Taste and adjust the seasoning.

I found this quite tasty. If you cook and try this, let me know what you think. I make a good chili myself, but it is always fun to try different twists and this one is yummy.


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Photos courtesy of Four Seasons Handle Bar.

About The Author

Maralyn Hill

Maralyn Dennis Hill is Executive Editor of Luxe Beat Magazine and is known as The Epicurean Explorer. She was born to travel and loves to tell the tale. As a professional travel and food, writer, Maralyn is intrigued by all aspects of spa and culinary tourism. From local cuisine to Michelin Star, simple to gourmet, she thrives on discovering flavors, spices, and trends worldwide. Not only does she love to share the tales of unique customs, Maralyn also believes that her passion for global travel is the greatest geography lesson. The best part is meeting people along the way and hearing their stories. From Bocuse d’Or to being a judge at the Turks & Caicos Conch Festival and the Oregon Chocolate Festival and more, Maralyn is truly a world traveler. She is a frequent guest on radio shows and editor and contributor to more than eight print and online publications. Maralyn continues to reach an audience of several million in the United States and abroad. Her adventures don’t stop there. She has co-authored three books and from 2002 to 2006, she hosted a cable television show on Time-Warner. Maralyn is the past president of The International Food Wine & Travel Writers Association (12-2008 to 12-2012) and continued her work as a board member and co-chair of its Conference and Media Trip Committee through 2014. She is a member of the Society of American Travel Writers and the Society of Professional Journalists. When she’s not jetting to her next destination, Maralyn enjoys coaching individuals on writing and marketing successful projects. And although she lives to travel, she enjoys quiet time exploring. Specialties: Culinary tourism, luxury and spas, but loves all travel. Food judging is enjoyable and Maralyn enjoys using her conference, incentive, and meeting planning skills.

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