Easy Chipotle Elk Chili

You can substitute ground venison, buffalo, or lean beef for the elk in this hearty chili.  Prepare the chili up to a day ahead, cool to room temperature, and refrigerate.  Leftovers can be frozen in individual freezer-safe ziploc bags for up to two months.

1 lb. ground elk
2 c. chopped yellow onion
2 cloves garlic, minced
1 c. dry red wine
1 1/2 c. water
1 Tblsp. chipotle chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 Tblsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 (14.5 oz.) cans diced tomatoes w/chiles
2 (14 oz.) cans beef broth
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained (optional)
1 (15 oz.) can pinto beans, rinsed and drained (optional)

Garnishes:
1/4 c. sour cream
1/4 c. shredded cheese
2 Tblsp. chopped green onions

Saute' elk, onion, and garlic in a large pot until lightly browned.  Drain, if necessary, and return to pot.

Add wine to pot and bring to a boil; cook 3 minutes.

Stir in 1 1/2 c. water, spices, sugar, and beans; bring to a boil.

Partially cover, reduce heat, and simmer for 2 hours.  Add more water if mixture becomes too thick.

Garnish as desired.

Makes 6 servings

Photo credits:  www.myrecipes.com