Making chili is a relaxing way to enjoy a cloudy, cold and wet weekend day. There are so many ways to make chili and all of them are sure to satisfy your hungry family. I prefer my chili without beans, but you can always add pinto beans, black beans or kidney beans to this red wine elk chili.
- 2 pounds ground elk
- 4 – 14.5 ounce petite diced tomatoes
- 2 cups red wine
- 1 yellow onion, finely chopped
- 1 yellow bell pepper, chopped
- 5 stalks celery, chopped
- 5 cloves garlic, chopped
- 4 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup water
Heat heavy stock pot over medium heat and add 2 tablespoons oil. Add ground meat and cook until browned. Remove meat and set aside. Add remaining oil to pot along with onions, bell pepper, celery and garlic. Cook until vegetables soften and onions become translucent. Add red wine, cooked meat, tomatoes, tomato paste, water and all seasonings. Reduce heat to low and continue to simmer chili for 3 hours or longer. Stir periodically and season with salt and pepper if needed.
Serve chili with sour cream, cilantro, chopped onion and cheese.
What do you do if you have leftover chili… You can always make Chili Cheese Dogs, Sloppy Joes, Chili Enchilidas, Chili Tacos, Chili Cheese Fries or Chili Stacked Potato Skins.