Elk Chili

2 - 3 pounds meat, ground

1 large chopped onion

4 pieces celery, chopped (almost a cup)

2 tablespoons dried parsley flakes

3 teaspoons garlic powder

2 diced bell peppers

1/2 teaspoon cumin (comino)

1/4 teaspoon red pepper (more or less to taste)

1 teaspoon paprika

1 (16 ounce) can peeled tomatoes, chopped

1 can Mexican style beans, undrained

5 tablespoons (more or less) Williams chili mix

Start meat to cooking in large pan with a little water (one cup), add onion, celery and peppers. Then add other ingredients, except beans, add beans in last 30 minutes cooking time. Cook slow for at least two hours, stir to make sure it doesn't stick. May also be cooked in crock pot for a longer period of time. Make sure it has enough liquid; more water may be added.

Copyright 1998-2014 Stephen Ricciardelli