2 lbs. ground elk
1 med. onion
1 tsp. basil
1/2 tsp. oregano
1 to 2 tbsp. chili powder
2 cloves garlic, minced
1 lg. can tomatoes
2 (8 oz.) cans tomato sauce
1 tbsp. liquid smoke
1 (16 oz.) can kidney beans
1 c. water
Salt and pepper to taste

Cook meat until all pinkness is gone. Add remaining ingredients. Simmer for 2 hours. Serves 6 to 8.