In a large pot or Dutch oven, sauté the yellow onion on medium-high heat in one tablespoon of olive oil until softened and translucent, about 8 minutes.

While you are sautéing, roast the bell peppers, jalapeños and garlic. Put your oven on the broil setting.

Chop peppers in half, remove the insides and place them on a foil or parchment-lined baking sheet.

Wrap 6 cloves of garlic (skin on) in foil and place on the baking sheet with the peppers. Roast until the peppers are soft and the skin begins to char, turning dark brown (about 8 minutes).

Remove, allow everything to cool enough to handle then chop the peppers. Remove the skin from the garlic and finely chop the garlic. Set aside until ready to add to the chili.

Add the ground elk meat and once the outside of the meat is browned but not cooked all the way through, add the corn kernels, diced tomatoes, chicken stock, beer, and all of the seasonings. Cover and bring mixture to a full boil. Add the beans and the roasted peppers and garlic.

Reduce heat to medium low and allow the chili to simmer about 30 to 40 minutes covered. Stir occasionally and add salt as desired. Serve with big hunks of cornbread and honey.