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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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