West Bar Chili

4 pounds elk meat

2 medium onions

1 green pepper

1 stalk celery

1 tablespoon jalapeno

4 (28 ounce) cans whole tomatoes

1 (28 ounce) can tomato sauce

1 tablespoon Tabasco

1 teaspoon cumin

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon pepper

1 teaspoon cayenne

3 tablespoons chili powder

1 bay leaf

1 cup zinfandel

Trim all visible fat from meat, cut meat into one inch cubes and brown in olive oil. Reserve meat and pan juices. Coarsely chop onion, green pepper, celery and jalapeno. Saute vegetables in olive oil until onion is clear and limp. Break tomatoes into chunks. In large stock-pot or soup kettle, combine tomatoes with juice, tomato sauce, meat and pan juices and vegetable mix. Add seasoning and wine. Simmer four to five hours, correcting seasoning after first hour. Serve with cornbread, green salad and cold beer.

Copyright 1998-2014 Stephen Ricciardelli