Little Suzy Homemaker's Note:
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.
My Private Note
Units: US | Metric
- 1 lb ground elk
- 2 cups yellow onions, chopped
- 1 cup dry red wine
- 1 1/2 cups water
- 1 tablespoon dried chipotle powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 28 ounces low sodium beef broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat cheddar cheese, shredded
- 2 tablespoons green onions, chopped
- 1Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
- 2Add wine; bring to a boil. Cook 3 minutes.
- 3Stir 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).
- 4Ladle 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.
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Nutritional Facts for Easy Elk Chili
Serving Size: 1 (450 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 333.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 3.5 g
- Cholesterol 53.8 mg
- Sodium 575.0 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 8.6 g
- Sugars 8.0 g
- Protein 24.8 g
The following items or measurements are not included:
low sodium beef broth
reduced-fat cheddar cheese