The perfect fall (or any day meal), plus it makes fantastic leftovers too!

Ingredients

• 2lbs ground elk (or beef, venison, etc.)
• 2 green bell peppers- diced
• 1/2 medium yellow onion- diced
• 1 TBSP cornstarch
• 4 cups milk
• 1 cup broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups mozzarella cheese

Directions

• Cook the ground elk in a large soup pot over medium heat. Drain off excess fat and return it to the pot
• Add the bell pepper and onion to the meat and cook for 5 minutes (until the vegetables have softened)
• Add the remaining ingredients minus the cheese
• Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes
• Remove from the heat, add the cheese, and stir until it’s fully melted
• Enjoy! 

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