Brown elk and beef, drain and set aside. Brown chopped bacon, set aside once crisp (or however you like it), in drippings cook onions until transparent, then add chilies and cook until "awake" (smells like chile).
Add all cooked and canned to big soup pot and simmer for 2 hours or so. I added salt, pepper, cayenne pepper and garlic to taste. I left the pot uncovered, so it reduced a little bit over the hours of cooking.
It freezes well in ziplock bags, so I bagged about 8 cups for future.