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Toni's Elk Chili

WINNER OF THE ENNIS, MONTANA "CHILI COOK OFF" at the Annual HUNTERS FEED

1994, 1995, 1996, 1998, 2000, 2002, 2004, 2005*, 2006, 2nd in 2008 And... Toni took the first place prize, Blue Ribbon,
for best chili at the Big Sky Chili Cookoff - August 31, 2007

(*The same dish won in 2005, but made with Toni's Bear!)
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Sauté till soft in large, heavy pot:

• 2 T butter + 1 T oil
  
• 1 large onion, chopped
  
• 1 green pepper, seeded and chopped
  
• 1 Jalapeno pepper, seeded and minced
  
• 4 cloves garlic, minced

In skillet, brown meat, then add to onion mixture in pot:

• 1 T oil
  
• 1/2 lb. Sausage (I use antelope sausage)
  
• 1 lb. Elk (burger or loin cut up in small pieces)
  (Can be made with any kind of burger, if you don’t have an elk!)

Add to pot:

• 1 28-oz can tomatoes (crushed are best)
  
• 2 8-oz cans tomato sauce
  
• 1 16-oz can chili beans
• 1 16-oz can kidney beans
  
• 1 16-oz can black beans
  
• 2 T Worcestershire Sauce
  
• Dash Tabasco Sauce
  
• 1 T dried cilantro
• 1 tsp salt
• 1 tsp. ground pepper
• 1/4-tsp. cumin
• 1 tsp paprika
• 1/2-tsp cayenne pepper
• 1 tsp basil
• 1 T cornmeal
  
• 1 bay leaf
• 2 T chili powder
• 4 T brown sugar
  
• 1 cup chicken broth
  
• 1 cup red wine
  
• 1/4 cup red wine vinegar
  
• 1/4 cup Tequila!
• Juice of one lime

Simmer all for 6 to 7 hours, stirring occasionally. Add more Tequila before serving, if desired.