Recipe Swap

 2 lbs. deer or elk roast

2 lbs. gr. deer hamburger

Water cold

1 ½ onion huge chopped

28 ozs.  Hunts Petite Diced Tomatoes

Larger can up from 6 oz.  can of Hunts Tomato Sauce

Roasted green chili’s  cut LOTS seeded (if chiles too hot*

4 to 5 T. chili powder

1 to 2 T. Chicken powder  (McCormick’s

Pinch Monterey Seasoning

Paprika squeeze it in pot large squeeze from big container

3 large bay leaves

1 ½ to 2 tsps. Mexican oregano powder

1 T. garlic granular or more

3 T. Cumin  another 1 T.  (add at end of cooking

 Add little olive oil 

Salt to taste Kosher little –add at the end

Brown breaking up the meat  or pressure cook the roast n shred or cube into bite size pieces.

Throw all in a huge pot EXCEPT salt -wait till almost cooked through

 Notes~ remove ñ discard any membrane from deer roast before cubing

Adjust seasonings after cooking-cumin –onion-garlic ñ salt only.

Add cheese on top.

 *Sometimes green roasted chiles as is jalapeno’s n serrano’s are hotter in the summertime.

This makes a lot -I freeze  it in zip lock bags.