Easy Elk Chili

• 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

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.
3. 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).
4. 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.

ground elk, yellow onions, red wine, water, chipotle powder, ground cumin, oregano, salt, tomatoes, beef broth, red kidney beans, sour cream, cheddar cheese, green onions

Taken from www.food.com/recipe/easy-elk-chili-246056 (may not work)