Cougar Ranch

Missoula, Montana

Specialty Recipe

Hearty Elk Chili and Beans

Ingredients:

2 pounds ground elk

1 pound red or pinto beans

2 medium cloves garlic, finely chopped

1 large onion, chopped

1 medium green pepper, chopped

One 28-ounce can tomatoes, including liquid

One 16-ounce can tomato sauce

1 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons ground cumin

2 Tablespoons unsweetened baking cocoa

2 to 4 Tablespoons chili powder

2 Tablespoons flour

Bring beans to a boil in 1 quart water. Turn off heat and soak 3 hours, covered. Drain, cover beans with water, and bring to a boil, then turn to simmer and continue cooking. In a skillet, saute elk until almost done. Add onion, garlic, and green pepper. Saute until onion is clear. Add flour and stir until flour forms a paste. Add tomatoes, tomato sauce, and water. Stir until well mixed. Add remaining spices and cocoa. Bring mixture to a boil and simmer for 15 minutes. Add to cooking beans and continue cooking until beans are tender. Add water as needed during cooking. Stir often.

Serves: 5 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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