4-6 People

Ingredients

• 1lb of Elk Burger
• 1 Red Onion
• 1 Large Sweet Potato
• 1 Can Fire Roasted Tomatoes
• 1 Can of Tomato Sauce
• 1 4 oz can green chilis
• ¼ Cup Water
• 2 Garlic Cloves
• Big Horn Bison Honey
• ½ TBS Cocoa Powder
• 2 TBS Red Label Musket Powder
• ¼ tsp Coriander
• 1 Avocado

Instructions

1. Wash and chop onions and sweet potatoes. Mince the garlic.
2. In a large pot heat 1/2 TBS of olive oil. Saute half of the onions until soft, add  garlic. Cook until translucent and soft.
3. Remove onions from the pot and put them on the side.
4. Add remaining olive oil to the same pot, when it's hot add in elk meat. Add ½ TBS Red Label Musket Powder. Break up the burger with a spoon, making sure to brown everything. 
5. Add back in onions, sweet potatoes, tomatoes, green chilis, tomato sauce, cocoa powder, coriander, and the rest of the Musket Powder. Add in water, make sure the liquid is enough to cover all the sweet potatoes. Bring to a boil for 20-30 minutes until potatoes are soft. Simmer until ready to serve.
6. Chop avocado.
7. Before serving, garnish the top with avocado and remainder of the red onions. Drizzle Big Horn Bison Honey on top