Easy Elk Chili

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.

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

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!).