Best Red Wine Carnivore Elk Chili Recipes

CARNIVORE CHILI

Carnivore Chili image

Courtesy of the Oregonian- we make two chilis at my house: one for the vegetarians and one for the meatetarians. Omnivores can just mix. This is also good with the addition of some veggies, such as zucchini or other squashes, carrots, potato, corn, bell peppers, or whatever else you may want to add. Garnish with shredded cheese, sour cream, and/or green onions

Provided by VNess

Categories Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 tablespoons olive oil
3 cups finely chopped yellow onions
5 garlic cloves, minced
2 lbs extra lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons unsweetened cocoa
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
2 cups tomato juice
2 cups reduced-sodium fat-free beef broth
1/4 cup yellow cornmeal

Steps:

In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
Serve topped with shredded cheese, sour cream and chopped green onions, if desired.

Nutrition Facts : Calories 322.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 93.7, Sodium 1144.7, Carbohydrate 18.9, Fiber 3.9, Sugar 6.6, Protein 35.2

ELK MEAT CHILI

Elk Meat Chili image

From Taste of Home- Jo Maasberg, Farson Wy. I have made this with venison/beef 50/50 and we all loved it, served with cornmuffins.

Provided by Cheri B

Categories Deer

Time 2h15m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground elk or 2 lbs buffalo
1/2 cup onion, chopped
3 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (28 ounce) can pork & beans, undrained
3 tablespoons salsa
1 tablespoon salsa
1 tablespoon brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
Stir in remaining ingredients bring to boil.
reduce to simmer, cover & two hours.
This is what the book say.
My notes:.
Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
and 1 teaspoon garlic powder.
It's just one of those things we how cook do-tweeking others recipes and subing as needed.
Be creative to your own taste.

Nutrition Facts : Calories 463, Fat 15.9, SaturatedFat 6.1, Cholesterol 109.1, Sodium 1110.9, Carbohydrate 41.3, Fiber 10.2, Sugar 8.7, Protein 41.6

EASY ELK CHILI

Easy Elk Chili image

This is from Cooking Light from a few years back most likely. You can also make using venison, buffalo or lean beef instead of elk. Make a day ahead and cool to room temperature then refrigerate. You can also freeze leftovers in individual freezer-safe zip-top plastic back for up to two months. Great for making ahead.

Provided by Little Suzy Homemak

Categories Elk

Time 3h

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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 onions.

Nutrition Facts : Calories 333.3, Fat 8.9, SaturatedFat 3.5, Cholesterol 53.9, Sodium 575, Carbohydrate 33, Fiber 8.6, Sugar 8, Protein 24.9

ELK CHILI

Elk Chili image

A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.

Provided by JJHOME

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ pounds ground elk meat
2 large yellow onions, diced
2 (10 ounce) cans tomato sauce
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can kidney beans, drained
1 (4 ounce) can diced green chiles
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
½ cup brown sugar

Steps:

In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

Nutrition Facts : Calories 307 calories, Carbohydrate 45.2 g, Cholesterol 51.7 mg, Fat 2.4 g, Fiber 8.2 g, Protein 28.1 g, SaturatedFat 0.6 g, Sodium 1461.6 mg, Sugar 29.2 g