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.
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
How to Make It
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.
I have been making this recipe for years and it's spectacular. Typically I make it with buffalo or extra lean ground beef. If serving to the kids, I swap out some of the chipotle chili powder for regular to take the heat down a notch. Adding macaroni noodles to the kids bowls for chili mac really makes them happy and extends the already ample servings even more! We serve with tortilla chips as well. Yum!
We used ground venison sausage in place of the elk - delicious. I probably would have given this a 4 the night we ate it, but leftovers the next day were a 5+. Perfect for chilly winter days! I omitted the 1.5 cups of water and then added maybe a half cup or so about an hour into the simmer time, and that turned out to be the ideal consistency for us. I thought I had all the chili recipes I needed, but this one is definitely going into permanent rotation. The red wine and chipotle chile powder really set this apart (at least from my other chili recipes!).
I used grass fed beef rather than elk.Even after simmering just shy of 3 hours it was still more soupy than chili. I recommend leaving out the 1.5 cups of water. See my full review at http://www.dishoverdinner.com/2012/11/easy-elk-chili.html
I thought this was a really good solid chilli recipe. I used buffalo instead of elk since I couldn't find any elk here Jersey. It turned out really good. I served it with cornbread. The recipe makes a lot and the left overs reheated very well.
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