Exotic, rich and delicious.
3 tablespoons olive oil + 2 tablespoons butter
3 medium onions, chopped
1 1/2 pounds ground elk
2 large cans (28 ounces) tomatoes - one diced, one crushed
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 butter beans (15.5 ounces each), rinsed
Sour cream for garnish
Heat oil and butter in a large soup pot. Cook onions over medium heat 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 and discard bay leaves. Top each serving with a dollop of sour cream. Serves 6.