Easy Elk Chili

Ingredients

• 15 ounce kidney beans red rinsed drained canned
• 29 ounce canned tomatoes diced undrained canned
• 1 tablespoon chipotle chile powder 
• 1 cup cooking wine dry red
• 2 tablespoons green onions chopped
• 2 teaspoons ground cumin 
• 1 pound ground elk meat 
• 28 ounce less-sodium beef broth canned
• 1 ounce cheddar cheese shredded reduced-fat
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 2 teaspoons oregano dried
• 0.5 teaspoon salt 
• 1.5 cups water 
• 2 cups onion yellow chopped

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
2. 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.
3. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.