Easy Elk Chili

Howard L. Puckett
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.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 25 %
Fat 7.8 g
Satfat 3.8 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 23 g
Carbohydrate 24.3 g
Fiber 7.9 g
Cholesterol 51 mg
Iron 3.3 mg
Sodium 685 mg
Calcium 106 mg

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

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.

Note:

Elisa Bosley,

October 2006