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Elk Chili

By: Angela Ellis


  • 2 lbs. ground elk
  • 1/4 cup vegetable oil
  • 1 large onion
  • 1 green bell pepper
  • 3 ribs celery
  • 1 cup sliced mushrooms
  • 6 ripe tomatoes, peeled and diced
  • 1 medium zucchini, cut in cubes
  • 1 (32oz) can V-8 juice
  • 1 (16oz) can red kidney beans
  • 1 (16oz) can chili beans
  • 1 (6oz) can tomatoe paste
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder


In skillet, brown elk in vegetable oil, stirring to break up. Add onion, bell pepper, celery and mushrooms; continue cooking until vegetables are tender. Mix meat and remaining ingredients to soup kettle and simmer about 2 hours, stirring often.

Sep 30, 2012



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