Long Valley Elk Chili - cooking recipe

Ingredients

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

Preparation

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