4-6 People

Ingredients

• 1lb of Elk Burger
• 1 Onion
• 1 Red Pepper
• 1 Poblano Pepper
• 1 Can Fire Roasted Tomatoes
• 1 Can Red Kidney Beans
• 1 Can Black Beans
• 1 4 oz can green chilis
• 4 Strips of Bacon
• 3 Garlic Cloves
• 1 cup Beef Broth
• 1 Scoop of Big Horn Bison Honey
• 1 TBS Cumin
• ½ TBS Garlic Powder
• 2 TBS Red Label Musket Powder
• 2 TBS Olive Oil

Instructions

1. Wash and chop onions and peppers. Mince the garlic.
2. Cook bacon until it is slightly crispy and chop up.
3. In a large pot heat 1 TBS of olive oil. Saute onions until soft, add in peppers and garlic. Cook until soft
4. Remove vegetables from the pot and put to the side.
5. Add remaining olive oil to the same pot, when it's hot add in elk meat. Generously sprinkle red label musket powder on top. Break up the burger with a spoon, making sure to brown everything. 
6. When the meat is no longer pink, add back in vegetables. Rinse and drain canned beans. Add to the pot along with green chilis, tomatoes, bacon, and honey.
7. Add in cumin, garlic powder, and more red label musket powder.
8. Pour in beef broth and let simmer on low for at least 1 hour.
9. Garnish with chives and sour cream. Serve with corn chips.