Easy Elk Chili

Submitted by Little Suzy Homemak

"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."

 

• Ready In: 3hrs
• Ingredients: 14
• Serves: 6

ingredients

• 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

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.