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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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The longer this hearty chili simmers, the better it tastes! remarks field editor Jo Maasberg of Farson, Wyoming. It's a cold-weather favorite at our ranch. Ingredients:
2 pounds ground elk or buffalo meat |
1/2 cup chopped onion |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (28 ounces) pork and beans, undrained |
3 tablespoons salsa |
1 tablespoon brown sugar |
1 tablespoon chili powder |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, cook elk and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 6-8 servings.
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