ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Elk Chili

Howard L. Puckett
Yield 6 servings
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

Nutrition 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

How to Make It

  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.