Servings: 6
ground elk meat
yellow onions, diced
tomato sauce
Italian-style stewed tomatoes
kidney beans, drained
diced green chiles
chili powder
ground cumin
dried oregano
black pepper
brown sugar
Elk Chili
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  1. In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
  2. Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.