Easy Elk Chili

Easy Elk Chili
Photo by Howard L. Puckett

Ingredients

  • 1 cup dry red wine
  • ¼ cup reduced-fat sour cream
  • ¼ cup (1 ounce) reduced-fat shredded cheddar cheese
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 2 cups chopped yellow onion
  • 2 cups chopped yellow onion
  • 1 tablespoon chipotle chile powder
  • + 21 more ingredients
    • 2 teaspoons dried oregano
    • 1 (15-ounce) can red kidney beans, rinsed and drained
    • 1 ½ cups water
    • 2 teaspoons ground cumin
    • ½ teaspoon salt
    • 1 pound ground elk
    • 1 pound ground elk
    • 1 ½ cups water
    • 2 tablespoons chopped green onions
    • ¼ cup reduced-fat sour cream
    • 2 (14.5-ounce) can diced tomatoes, undrained
    • ¼ cup (1 ounce) reduced-fat shredded cheddar cheese
    • 2 tablespoons chopped green onions
    • 2 teaspoons ground cumin
    • 2 (14-ounce) cans less-sodium beef broth
    • 2 (14.5-ounce) can diced tomatoes, undrained
    • 1 cup dry red wine
    • ½ teaspoon salt
    • 2 (14-ounce) cans less-sodium beef broth
    • 2 teaspoons dried oregano
    • 1 tablespoon chipotle chile powder

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...

View full recipe at My Recipes

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