Easy Elk Chili - cooking recipe

Ingredients

1 lb ground elk
2 cups yellow onions, chopped
1 cup dry red wine
1 1/2 cups water
1 tablespoon dried chipotle powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon salt
2 (14 1/2 ounce) cans diced tomatoes, undrained
28 ounces low sodium beef broth
1 (15 ounce) can red kidney beans, rinsed and drained
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat cheddar cheese, shredded
2 tablespoons green onions, chopped

Preparation

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