Stews and Chili

Rocky Mountain Elk Firehouse Chili
(1989 Arizona State Fair Blue Ribbon Winner)

3 lbs. ground elk meat
2 large yellow onions, diced
4 cloves garlic, chopped
4 cans tomato sauce (~ 40 oz total)
4 cans Italian style stewed tomatoes (~ 60 oz total)
2 small cans diced green chilies
4 fresh jalapeño peppers, diced (remove seeds for milder flavor; keep seeds for hot chili)
10 tsp. red chili powder
3 tsp. dry cumin powder
2 tsp. salt
2 tsp. dry oregano
2 tsp. black pepper
1/4 cup brown sugar
1 can dark red kidney beans, drained (~16 oz.)
1 can light red kidney beans, drained (~16 oz.)
1 yellow pepper diced
2 red peppers, diced

Brown elk, onion, and garlic in skillet in a small about of oil. Drain. Add tomato sauce, stewed tomatoes, diced green chilies, diced jalapeños, chili powder, cumin powder, salt, oregano, black pepper and brown sugar, cover, and simmer on low for and hour or more. One hour before serving, put in dark and light kidney beans. One half hour before serving, put in diced yellow and red peppers. Serve with Mexican-style corn bread. Serves 8-12.

Adapted From: The Elk Hunters Cookbook. 1994. Falcon Publishing, Inc., Helena, Montana.