Ann's Vegetable soup

This is just the best soup and men LOVE it. I sometimes  use a combination of hamburger and ground Elk when I have it. Just enhances the flavor. Throw in any veggies you might have hanging around. I like squashes in it like zuchinni and summer yellow when in season. you can add spinach also. I run my tomatoes through the food processor as my husband does not like chunks of tomato in things. Very adaptable. Another comfort food winner!!

3-4 lbs. ground round or use half hamburger and half elk, buffalo whatever works for you
2 medium onions, thinly sliced
one 28 ounce can of diced tomatoes run thru food processor or can leave diced if you like.
1 16 ounce can stewed tomatoes, broken up with a spoon
1 can tomato soup
1 can consomme or beef broth
3 cups water
1 Tablespoon beef granules
1 16 ounce package frozen mixed vegetables( I really like C and W)
1 cup frozen or fresh corn
1 cup frozen or fresh green beans, cut in 1 inch pieces(I like the haricort verts).
I cup sliced carrots
1/2- 14 ounce pkg. coleslaw mix or shredded cabbage
Any other veggies you might like,I add 1 cup sliced zuchinni or mixed summer squash in season

1 Tablespoon brown sugar
1 Tablespoon prepared mustard
salt to taste
Freshly ground pepper

In a large stockpot saute beef, or beef and elk, with sliced onions, until onion is translucent. Drain off fat and add, diced tomatoes, stewed tomatoes, tomato soup, consomme,water, bouillon granules, and vegetables. Stir well and bring to a boil over medium high heat. Reduce heat to low and simmer, partially covered for 2 hours. Stir in brown sugar and mustard and season to taste. Makes quite a bit... At least 10-12 servings.. Also freezes nicely... Serve with warm french bread...

Green Chili a la Lee Cumba

Wondeful, wonderful is how I would describe Lee's green chili. It is NOT TOO HOT, which I really like, but you can make it hotter if you like and it has fabulous flavor. I never knew green chili , only Texas red chili until I moved to Colorado 25 years ago. I absolutely love Mexican food but sometimes it is just too hot. When Lee made this for bridge group, I told her I needed to put it up on my website. Try it!! You will love it!! with four tortillas or over enchiladas, burritos or as a bowl of chili by itself!!
Lee says,"This is the basic recipe I use, but I add many variations, like adding cubed steak with the pork and other ingredients. Also I like to add some Cumin(powder) or any other spices you prefer".

1 lb. diced pork (Use a good quality roast and trim all fat or add additional steak as above)
1/2 cup flour
3 TBLS. olive oil
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon pepper
1/2 teaspoon salt
1 onion, chopped
1 quart jar tomatoes or 2- 16 oz. cans diced tomatoes
1 Large can(24-28 oz) Hatch green chiles(Albertson's has them here in Colorado)
Lee also recommends roasting fresh ones on the grill and peeling them. Use 6 or 7 whole chiles
For mild flavor use Anaheims and use the jalapenos, mia sols,or other hot ones if you like it
hotter. Either way, chop the chilis to add to mixture.
1 quart water

Instructions: Dust the pork pieces with the 1/2 cup flour and saute in the olive oil. When browned, add the rest of your ingredients and simmer till the pork is completely cooked and the chili has thickened. Probably about an hour and 15 minutes to an hour and a half. You want flavors to meld.