3 tbsp canola oil
1 lb ground venison
1 quart tomatoes (I used some we had canned from our garden. You can use a can of whole or diced tomatoes as well)
1 15 oz can kidney beans
1/2 cup chopped green bell pepper
1 cup chopped onion
2 tsp finely chopped garlic (around 3 cloves, or use minced garlic)
3 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper
1 4.25 oz can green chilies
In a large stock pot or Dutch oven, saute onions, green pepper and garlic in canola oil until wilted. Add venison and cook until meat is browned. Drain off excess fat.
Stir in tomatoes with liquid, chilies, chili powder, cayenne pepper, salt and black pepper. Simmer for 45 minutes. Drain kidney beans and stir into pot. Simmer 30 minutes and serve.
We used shredded Colby jack cheese as a garnish and served with crackers.