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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I have made this with venison/beef 50/50 and we all loved it, served with cornmuffins. Ingredients:
2 lbs ground elk or 2 lbs buffalo |
1/2 cup onion, chopped |
3 garlic cloves |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (28 ounce) can pork & beans, undrained |
3 tablespoons salsa |
1 tablespoon salsa |
1 tablespoon brown sugar |
1 tablespoon chili powder |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
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.
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