Easy Elk Chili

Ingredients

• 1 lb ground elk
• 2 cups yellow onions, chopped
• 1 cup dry red wine
• 1 1/2 cups water
• 1 tablespoon dried chipotle powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon salt

• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 28 ounces low sodium beef broth

• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1/4 cup reduced-fat sour cream
• 1/4 cup reduced-fat cheddar cheese, shredded
• 2 tablespoons green onions, chopped

Directions

1. 1

   Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.

2. 2

   Add wine; bring to a boil. Cook 3 minutes.

3. 3

   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).

4. 4

   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.