Quick Chili Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

1 pound elk (or other venison), ground
1 Tbsp. butter, margarine, or chopped beef suet
1 can (10 oz.) of condensed cream of tomato soup
2 Tbsp. instant minced onions
2 tsp. salt
2 to 4 tsp. chili powder (to taste)
1/2 tsp. tarragon leaves (optional)
1/8 tsp. ground black pepper
2 cups red kidney beans
1/4 to 1/2 tsp. red pepper (to taste)

Brown the meat in the fat. Stir in the soup, onions, salt, chili powder, tarragon leaves, pepper, kidney beans, and red pepper. Simmer 20 minutes. Serve hot over rice.

Serves 6.

Note: Be sure that the meat is used immediately after thawing. Ground game meat, because of its high bacterial content, often spoils faster than other ground meat. Cook meat thoroughly!