Easy Elk Chili

Easy Elk Chili Recipe
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
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