"From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005."
( can substitute elk, deer, or have a mix)
yellow onions, chopped
garlic cloves, minced
1 (16 ounce) cans
tomatoes, broken up
diced green chilies
pickled jalapeno peppers, chopped
2 (14 1/2 ounce) cans
1 (15 ounce) cans
Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.