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Dundee Sportsman's Club INC. |
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| Maryellen Elk Chili |
Previous Recipes
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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)
Preparation
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.
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