1 1/2 lb ground elk meat
2 large yellow onions, diced
2 cans (10oz) tomato sauce
1 can (14.5oz) italian-style stewed tomato
1 can (15oz) kidney beans, drained
1 can (4oz) diced green chiles
1 1/2 Tbl chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1/2 cup brown sugar

In a large deep skillet over medium heat, cool the ground elk with the onion until evenly browned. Drain off excess grease. Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin. salt, pepper, oregano and brown sugar. Cover and simmer over low heat for at least an hour.