It’s Sunday afternoon, cloudy, wet and cold.  Perfect day for making a pot of chili.
Recently published recipe on RecipeZaar.

INGREDIENTS

• 4 tablespoons vegetable oil
• 2 lbs ground Elk
• 4 – 14.5 ounce cans diced tomatoes
• 2 tablespoons tomato paste
• 1/2 bottle dry red wine
• 1 large onion
• 1 yellow bell pepper
• 5 stalks celery
• 5 cloves garlic
• 1 cup water

CHILI SEASONING (warning may be hot for some)

• 1 teaspoon ground cayenne
• 1 teaspoon ground chipotle chili
• 1 teaspoon garlic powder
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• salt and pepper to taste

ADDITONAL

• chopped onion (red, white or green)
• dollops of sour cream
• diced cilantro
• fresh diced tomatoes
• grated cheese
• chili peppers
• hot sauce (chipotle tobasco – Yum)

DIRECTIONS
Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl.

Add addtional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes.

Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot.

Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water.

Simmer chili for 2-3 hours being sure to stir periodically.

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.

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