Easy Elk Chili

By phototex

Substitute ground venison, buffalo, or lean beef for the elk in this hearty chili recipe. You can prepare the chili up to a day ahead, cool to room temperature, and refrigerate. Freeze leftovers in individual freezer-safe zip-top plastic bags for up to two months.

Ingredients

• 1 pound ground elk
• 2 cups chopped yellow onion
• 1 cup dry red wine
• 1 1/2 cups water
• 1 tablespoon chipotle chile powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 2 (14.5-ounce) can diced tomatoes, undrained
• 2 (14-ounce) cans less-sodium beef broth
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/4 cup reduced-fat sour cream
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
• 2 tablespoons chopped green onions

Preparation

Step 1

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.