Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2006

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

282 calories; calories from fat 25%; fat 7.8g; saturated fat 3.8g; mono fat 2.1g; poly fat 0.5g; protein 23g; carbohydrates 24.3g; fiber 7.9g; cholesterol 51mg; iron 3.3mg; sodium 685mg; calcium 106mg.
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