Make Me: Stein Eriksen Wild Game Chili


You are going to see a theme this month throughout our Make Me series. With a mild start to winter (although a solid commitment from Deer Valley and Park City with both resorts open for the ski season), locals here in Park City are doing anything to conjure the snow. We are going to add to the superstitions by posting hearty meals to make at home to get ready for the impending cold.

First up is Stein Eriksen’s legendary chili. Served at the Glitretind Restaurant during lunch, this is a not-to-miss dish for refueling on the slopes. Glitretind serves breakfast, lunch and dinner focusing on seasonal menus and fresh, local, sustainable ingredients. Forbes Four-Star dining awaits guests and a warm, luxurious environment is framed by stunning surrounding views of Deer Valley Resort.

Vice President of Food and Beverage Operations and Corporate Chef Zane Holmquist generously shared the recipe for this packed with flavor chili recipe so you can recreate it at home. To find game meats, Executive Chef Jon Miller recommends Park City locals visit Whole Foods or order in advance through Harmon’s Grocers in Salt Lake City. For those of you not in Utah, check with your local grocery store or butcher for options on game.  Or, bring your whole family over to Glitretind for an award-winning meal in a cozy setting.

Stein Eriksen Wild Game Chili


  • 2 tablespoons olive oil or corn oil
  • 1/2 pound buffalo, diced in ¾ inch cubes
  • 1/2 pound elk or venison, diced in ¾ inch cubes
  • 1/2 pound wild boar or pork, diced in ¾ inch cubes
  • 1 onion, medium diced
  • 2 cloves garlic, chopped
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 2 tablespoons pasilla chile powder
  • 2 tablespoons New Mexican chili powder
  • 1/2 cup coffee, brewed
  • 1 bay leaf
  • 9 ounces tomato juice
  • 18 ounces canned diced tomatoes
  • 1 1/2 cups beef stock or one 12-ounce can of beer
  • 4 cups water
  • Sour cream for garnish
  • Green onions for garnish


  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 and green onions.

About Author

Eat, ride, sleep, rinse, repeat. That is Meghan's motto. If you don't spy her at a local Park City restaurant photographing, eating then blogging about an amazing local eatery, you will find her horsing around with her little Mustang pony Napoleon and black lab Dakota. A 30 year local, Meghan loves to follow the ever-evolving epicurean culture of Park City and the surrounding areas.

Comments are closed.