Dave’s Spicey Chili

Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Dave Schwanke
  • Prep Time :
    30 min
  • Cook Time :
    120 min
  • Ready Time :
    2 hour, 30 min




  • 1 package elk burger
  • 1 12 oz can stewed tomatoes
  • 1 12 oz can tomato sauce
  • 2 Cups uncooked beans, black, red or mixed
  • 3 clove garlic, thinly sliced
  • 3 tablespoons chili powder
  • 3 tablespoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sage
  • 2 large dried Mexican pepper pods


Soak the beans in cold water over night and boil gently in fresh water the next day. Add the pepper pods for about a half hour or until they are soft, then remove them. Cook the beans until done, (soft), drain and reserve liquid. Puree the reserved pepper pods with about 1/4 cup of the bean liquid and set aside. Fry the meat adding the garlic when about half done and drain off fat. Add all ingredients to the large bean pot with one 12 oz can of the bean liquid to get it cookin'. If it's too thick, add more bean liquid. Put the cover on and let'er simmer for at least and hour; two is better. Stir from time to time so it doesn't stick and serve when you're ready to eat.