Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Maryellen's Elk Chili




Source of Recipe


the web


List of Ingredients




2 cups pinto beans
5 cups canned tomatoes, undrained and chopped
3 green bell peppers, chopped
3 medium onions, chopped
1/4 teaspoon garlic powder
1/2 cup parsley
3-1/2 to 4 pounds ground elk
1/4 cup (scant) red New Mexico chili powder (medium hot powder)
2 tablespoons salt
1-1/2 teaspoons black pepper
1-1/2 teaspoons ground cumin
1-1/2 teaspoons Accent (optional)

Recipe



Wash beans thoroughly and soak overnight, drain. Cover beans with two inches water, cover and simmer until tender. Add tomatoes and simmer 5 minutes more. In pan, sauté green pepper and onion. Sauté meat with garlic powder and parsley. Add green peppers, onion and meat to beans and tomatoes. Add remaining ingredients. Cover and simmer all for one hour. Remove cover and simmer an additional 30 minutes. Skim off fat if any is present. Makes 4 to 5 quarts. Freezes well.