Red Wine Carnivore Chili

(courtesy of Kristy Crabtree. Serves 6 to 8)

4 tablespoons vegetable oil

2 pounds ground elk or venison

4 14.5-ounce cans diced tomatoes

2 tablespoons tomato paste

1¾ cups dry red wine

1 large onion

1 yellow bell pepper

5 stalks celery

5 cloves garlic, chopped

1 cup water

Chili seasoning

1 teaspoon ground cayenne pepper (omit for less heat)

1 teaspoon ground chipotle chili powder

1 teaspoon garlic powder

1 tablespoon cumin powder

1 tablespoon kosher salt

1 tablespoon brown sugar

Salt and pepper, to taste

Toppings

Sour cream

Diced onions

Fresh tomatoes, chopped

Cilantro

Cheese of your choice

Heat heavy stockpot with 2 tablespoons vegetable oil. Add ground elk or venison and cook until meat has browned. Remove meat from pot and set aside.

Add 2 tablespoons vegetable oil, onions, celery, bell pepper, and garlic. Cook until onions are translucent and soft, 5 to 6 minutes.

Add red wine to vegetables. Deglaze, scraping all bits from bottom of pot. Add cooked meat, tomatoes, tomato paste, chili seasonings, and water.

Simmer chili for 2 to 3 hours. Stir occasionally.

Top with sour cream, diced onions, chopped cilantro, fresh tomatoes, and cheese.

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