Elk Meat Chili
(6-8 servings)
- 2 pounds ground elk meat*
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 cans (14 1/2 oz each) diced tomatoes, undrained
- 1 can (28 oz) pork and beans, undrained
- 3 tablespoons salsa
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
In a Dutch oven, cook elk, onion and garlic over medium heat until meat is no longer pink. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 2 hours.
*Ground Buffalo meat may also be used.
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