Prep 30 mins
Cook 3 hrs
Making chili is a relaxing way to enjoy a cloudy, cold and wet afternoon. Especially making chili that includes ground elk and red wine. What a great combination.
- 4 tablespoons vegetable oil
- 2 lbs ground elk
- 4 (14 1/2 ounce) cans diced tomatoes
- 2 tablespoons tomato paste
- 375 ml red wine
- 1 large onion
- 1 yellow bell pepper
- 5 stalks celery
- 5 garlic cloves
- 1 cup water
- 1 teaspoon ground cayenne pepper
- 1 teaspoon chipotle chili seasoning
- 1 teaspoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl.
- Add additional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes.
- Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot.
- Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water.
- Simmer chili for 2-3 hours being sure to stir periodically.
- Additional Garnishes: chopped onion (red, white or green), sour cream, diced cilantro, fresh diced tomatoes, grated cheese, chili peppers, hot sauce.