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Elk: Rocky Mountain Elk Firehouse Chili

Source of Recipe


From "The Elk Hunters Cookbook"



List of Ingredients



• 1½ pounds ground elk meat
  
• 1 large yellow onion, diced
  
• 2 cloves garlic, chopped
  
• Two 10½-ounce cans tomato sauce
  
• Two 15½-ounce cans Italian-style stewed tomatoes
  
• 1 (15½-ounce) can dark red kidney beans, drained
  
• 1 small can diced green chilies
  
• 2 fresh jalapeño peppers, diced
  
• 2 fresh yellow hot peppers, diced (optional)
  
• ½ cup red bell pepper, diced
  
• 5 tsp red chili powder
  
• 1½ tsp dry cumin powder
  
• 1 tsp salt
  
• 1 tsp dry oregano
  
• 1 tsp black pepper
  
• 1/2 cup brown sugar
  






Instructions



1. Brown elk, onion and garlic in skillet in a small amount of oil. Drain.
   
   
2. Add all other ingredients; cover and simmer over low heat for an hour or more.
   Serve with Mexican-style corn bread.
   
   Serves 4 to 6
   
   






Final Comments


Recipe courtesy of John Pierce; this was the 1989 Arizona State Fair Blue Ribbon Winner.