After the weather man said that we were going to get our first snow of the season, (yes Arizona gets snow) the calls went out for everybody coming to the annual Halloween gathering bring a pot of chili. Been to these things before, and some is good stuff , but most look and taste more like stew with all the large chunks of tomato and stuff. Going through the freezer, I found a couple of elk roasts and decided to give them something a little different, a non-tomato based fare. Yesterday I sliced the roasts into about 3/4 inch thick steaks and gave them a nice smoke/cook with some oak. Let them cool. Sliced the steaks again in half, stripped them then cubed to about 3/8 cubes. Today, so far I have the meat simmering, and about ready to add the seasonings. I have not decided if I want to add beans or keep it clean and serve the beans on the side with the cheese and onions. The wife likes the beans, I'm sure I will hear what my decision will be. I'm a little worried on what adjustments will needed to to my basic recipe allowing for the smoked meat. It's all about the fun and maybe a or two.