Elk Chili

Updated 4:54 pm, Fri 2 October, 2015

Easy Elk Chili

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


1 pound ground elk

2 cups chopped yellow onion

1 cup dry red wine (or water)

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


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 onion.

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

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