- 3 – 4 pounds ground elk –Rock-n-Pinkster Farm
- 4 tablespoons canola oil, divided
- 2 large yellow onions, chopped
- 4 cloves garlic, minced
- 4 cups white sweet potatoes, peeled and ½ inch diced
- 1 (30 ounce) can white hominy, rinsed and drained
- 3 (14.5 ounce) cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine – Catskill Cellars, Pail Shop Vineyards, Winery and Tasting Room
- 2 tablespoons ground cumin – Lump’s Spice Company
- 2 tablespoons chili powder
- 1 tablespoon ancho chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander – Bebert’s Moroccan Condiments Café & Gallery
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Heat a large stock pot over medium heat and add 2 tablespoons oil. When the oil is warm add the ground elk and cook evenly until browned about 10-12 minutes. Remove from heat and drain in a separate bowl.
- Add the remaining oil to the pot along with the onions and garlic cooking until the onions soften about 10 minutes. Pour in all seasonings and stir to coat the onions. Add the diced sweet potatoes, hominy and cooked elk meat. Pour in the beef broth, diced tomatoes and red wine and stir to blend.
- Bring to a boil, then reduce heat to low. Cover partially with a lid and simmer for 90 minutes allowing the flavors to combine.
- Garnish the elk chili with shredded cheddar cheese, cilantro, green onions and sour cream
- Shredded cheddar cheese
- Cilantro, roughly chopped
- Green onions, chopped
- Sour cream