It was game day, literally and figuratively. The Super Bowl was on and the guys were processing an elk they’d harvested 2 days before. Butchering a whole elk is hungry work, which goes much faster and is more fun when it is a team effort. Someone cutting and cleaning, someone grinding the burger, someone packaging it up. It was fitting we have chili, a Super Bowl staple and a great way to use ground elk meat. So I made up a pot, but I didn’t want to spend much time doing it since I was the one grinding and packing. This can be made in 20 minutes and held stove top for 2 hours or eaten right away.