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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.
- 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
- Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
- Add wine; bring to a boil. Cook 3 minutes.
- 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).
- 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.