Long Valley Elk Chili

• 2 lb. ground elk
• 1 can red beans
• 1 can garbanzo beans
• 1 can crushed tomatoes
• 1 medium diced green pepper
• 2 Tbsp. vegetable oil
• 2 Tbsp. paprika
• 2 Tbsp. sugar
• salt to taste
• 1 large can tomato juice
• 1 can dark kidney beans
• 1 can pinto beans
• 1 medium diced onion
• 4 cloves garlic
• 2 Tbsp. chili powder
• 1 Tbsp. red pepper
• 1 tsp. black pepper
• 2 Tbsp. cornstarch or flour

1. In a large Dutch oven, put vegetable oil, onion, green peppers, garlic and ground elk.
2. Brown until meat turns gray.
3. Add all seasonings except cornstarch/flour and mix well.
4. Add tomato juice and crushed tomatoes.
5. Let simmer for 45 minutes.
6. Add beans and simmer 15 minutes more.
7. Mix cornstarch with 1/4 cup water and slowly add to pot until thickened.
8. Put into bowls and sprinkle with shredded Monterey Jack cheese; serve with crackers. Serves 8 to 10.

ground elk, red beans, garbanzo beans, tomatoes, green pepper, vegetable oil, paprika, sugar, salt, tomato juice, kidney beans, pinto beans, onion, garlic, chili powder, red pepper, black pepper, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925040 (may not work)