Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

From Taste of Home- Jo Maasberg, Farson Wy. I have made this with venison/beef 50/50 and we all loved it, served with cornmuffins.

Ingredients Nutrition

Directions

  1. In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain
  2. Stir in remaining ingredients bring to boil.
  3. reduce to simmer, cover & two hours.
  4. This is what the book say.
  5. My notes:.
  6. Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid.
  7. We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's.
  8. and 1 teaspoon garlic powder.
  9. It's just one of those things we how cook do-tweeking others recipes and subing as needed.
  10. Be creative to your own taste.
Most Helpful

5 5

This was delicious! It was my first time cooking with elk burger. I followed the recipe exactly and I loved it. The pork and beans was really different but added so much flavor to this dish.

5 5

I made this chili the other day and it was excellent. I did add more salsa, garlic and green chili's as the contributor suggested. This was even better the next day. I had never thought about using pork and beans in chili before. I am now out of ground elk meat, but will definitely make this chili again using ground beef and maybe some ground sausage. Thank you for the recipe!