Elk and Butter Bean Chili
Exotic, rich, delicious and a little different.
3 tablespoons olive oil + 2 tablespoons butter
3 medium onions, chopped
1 1/2 pounds ground elk
2 large cans (28 ounces) tomatoes (I like one crushed tomatoes and one diced tomatoes)
1 small can (6 ounces) tomato paste
1 1/2 cups red wine
2 bay leaves
1 1/2 teaspoons salt
2 teaspoons pepper
1 tablespoon + 1 teaspoon instant coffee crystals
2 - 3 tablespoons chili powder
1 tablespoon sugar
3 cans (15.5 ounces each), rinsed
Heat oil and butter in a large soup pot. Cook onions until softened. Add elk and cook with onions until nearly cooked through. Add tomatoes, tomato paste, wine, bay leaves, salt, pepper, sugar, coffee and chili powder. Fold in butter beans. Bring to a boil, cover, turn heat down to simmer and cook 30 minutes. Remove bay leaves. Top each serving with a dollop of sour cream. Serves 6.