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
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
Fresh tomatoes, chopped
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.