Elk Chili with Sweet Potato and Hominy
My elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine.
Servings: 6
Ingredients
- 3 lbs ground elk
- 4 tbsp canola oil, divided
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 4 cups white sweet potatoes, peeled and 1/2" diced
- 1 30 oz can white hominy, rinsed and drained
- 3 14.5 ounce cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine
- 2 tbsp ground cumin
- 1 tbsp ancho chili powder
- 2 tsp mexican oregano
- 2 tsp ground coriander
- 1 tsp granulated garlic powder
- 1 tsp kosher salt
Garnishments
- cheddar cheese, shredded
- cilantro, roughly chopped
- green onions, finely chopped
- sour cream
Instructions
- Heat a large stock pot over medium-high heat. Add 1 tablespoon oil and ground elk cooking until browned. Remove and set aside.
- Add remaining oil, onions and garlic to pot and continue to cook until onions soften about 10 minutes.
- Add canned diced tomatoes, beef broth and red wine to onions. Return the elk meat to pot and stir in all seasonings.
- Bring chili to a low boil and then reduce heat to low. Cover and cook for an hour. Add hominy and sweet potatoes. Continue cooking until sweet potatoes are softened.