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Elk Chili Recipe

1 pound
1 large
1 clove
2 – 4 tablespoons
1 teaspoon
1/2 teaspoon
1/4 teaspoon
2 – 16 ounce cans
1 – 16 ounce can
1 – 4 ounce can
ground elk meat
onion, chopped
garlic, minced
chili powder
ground cumin
salt
pepper
tomato sauce
ready cut tomatoes
diced green chilies

Oven Temp: medium
Recipe Cooking Time: 45 minutes
Pan Type: large pan


Elk Chili Directions

In the skillet cook the ground elk, onions and garlic until the meat is no longer pink in the middle.
Drain well.
Add the chili powder, ground cumin, salt, pepper, tomato sauce, ready cut tomatoes and diced green chilies.
Bring elk chili mixture to a boil.
Reduce heat and simmer elk chili covered for the allotted time or longer if you like.

Note: I serve this good elk chili with cheddar cheese and fresh chopped onions.

Recipe Serves: about 6


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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