1-1/2 lbs ground Elk (or Venison)
3 Tbs canola oil
1 cup onions (diced coarse)
½ cup green pepper (diced coarse)
¼ cup Jalapeno pepper (diced fine)
2 Tbsp. garlic (minced)
3 Tbsp. olive oil
2 Tbsp. chili powder
1 Tbsp. black pepper
1 Tsp. salt
1 Tsp. cumin
1 can (28oz) diced tomatoes
2 cans (15 oz) kidney beans
2 cans (15 oz) pinto beans
1 can (22 oz) tomato sauce
2-3 sprigs cilantro (chopped)
Optional –fresh parsley or cilantro garnish, shredded cheddar cheese, sour cream – when serving.
By Fern Fisher
- Heat oil in frying pan on medium heat, add onions, green pepper, add pinch salt, garlic, chili powder and cumin. Cook until onions turn translucent and meat is brown (about 7-9 minutes). Occasionally stir with wooden spoon.
- Add cooked mix to crock pot, add diced tomatoes, tomato sauce, beans, and remaining ingredients, stir to mix.
- Cover and cook for about 8 hours on low or 6 hours on high.
- Serve with crackers or bread and butter, add a pinch or two of shredded cheddar cheese. Delicious.
- Flavor and taste is even better if this is made a day or two ahead of when needed.