2-3 lbs. elk stew meat4-5 minced garlic cloves1/2 diced onion2-3 lbs. Diced green chili4-5 chunked potatoes3-4 spoonfuls flour salt peppergarlic salt

Brown two pounds or so of small stew cuts in oil. Add 4-5 minced garlic gloves and 1/2 to 3/4 diced onion. Sauté until onion is translucent. Then add about 2 lbs. of diced green chili, (not jalapenos, but green chili). Sauté some more until everything is nice and heated up. Pour mixture into a large pot and cover with water until water stands about 1 inch above contents. Add 4 to 5 chunked up potatoes with skin on. Add more water until contents are again 1 inch under water. Add 3-4 spoons of flour, season to taste (salt, pepper, garlic salt.) Bring to boil then simmer until skin falls off potatoes. The strength of the chili determines the fire factor.