1 lb. pinto beans (cooked tender)
2 lbs. extra lean ground beef
1 lb. Elk meat (optional)
1 can tomatoes, large can
2 cans tomato paste
1 can kidney beans
1 sm. can diced green chilies (Ortega)
2 med. onions
1 pkg. chili spices (Lawry's)
1 tsp. garlic salt or 1 garlic clove minced

Brown ground beef, Elk, and onion. Drain off liquid. Add chili spices, garlic, green chilies, and tomato paste, with 2 cans of water. Simmer for 30 minutes. Pour contents into slow cooker, or large pot; add pinto beans, cooked kidney beans, and tomatoes. Cook on low for 1 hour. Serve with cheese and onions, and cornbread. Better the second day!