ELK MEAT CHILI
From Taste of Home- Jo Maasberg, Farson Wy. I have made this with venison/beef 50/50 and we all loved it, served with cornmuffins.
Provided by Cheri B
Categories Deer
Time 2h15m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
- Stir in remaining ingredients bring to boil.
- reduce to simmer, cover & two hours.
- This is what the book say.
- My notes:.
- Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
- We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
- and 1 teaspoon garlic powder.
- It's just one of those things we how cook do-tweeking others recipes and subing as needed.
- Be creative to your own taste.
Nutrition Facts : Calories 463, Fat 15.9, SaturatedFat 6.1, Cholesterol 109.1, Sodium 1110.9, Carbohydrate 41.3, Fiber 10.2, Sugar 8.7, Protein 41.6
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