Hunter's Chili
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2 1/2 lb. lean ground elk
or (substitute)
2 tablespoons vegetable oil
2 cans (15 oz. ea.) dark red
kidney beans, undrained
1 can (28 oz.) whole tomato's,
cut up, undrained
1 can (4 oz.) chopped green
chilies, drained
1 3/4 cup chopped onions
4 jalapeno peppers, chopped
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2 cloves garlic, minced
1 can (8 oz.) tomato sauce
2 tablespoons chili powder
1 1/4 cup chopped green peppers
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
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In 6 qt. Dutch oven or stock pot, heat 2 tablespoons oil over medium heat. Add ground elk, onions and garlic. Cook for 10 - 15 minutes, or until meat is no longer pink, stirring frequently. Add remaining chili ingredients, except beans and green peppers. Mix well. Bring to a boil. Reduce heat to low. Cover. Simmer for 1 hour, stirring occasionally. Add beans and green peppers. Cover. Simmer for 15 - 20 minutes or until green peppers are tender, stirring occasionally.
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