In a large pot over medium-high heat drizzle the olive oil and sauté the onions for about 5 minutes.
Add the green chilies and stewed tomatoes, stir for 2 minutes.
Then, add the ground elk, worcestershire sauce, chili powder, ground cumin, oregano, garlic powder, salt and cayenne pepper; breaking up the ground elk with a wooden spoon. Cook and stir until the meat is mostly cooked through.
Lastly, add the crushed tomatoes, brown sugar, and let everything come to a boil. Once it comes to a boil reduce the heat to low so it can simmer for about 45 minutes. Stir occasionally and add the kidney beans the last 5 minutes.