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Total Time
3hrs
Prep 3 hrs
Cook 0 mins

This is from Cooking Light from a few years back most likely. You can also make using venison, buffalo or lean beef instead of elk. Make a day ahead and cool to room temperature then refrigerate. You can also freeze leftovers in individual freezer-safe zip-top plastic back for up to two months. Great for making ahead.

Ingredients Nutrition

Directions

  1. Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
  2. Add wine; bring to a boil. Cook 3 minutes.
  3. Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick).
  4. Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.