Source of Recipe
Master Chef Don Easley
List of Ingredients
2 med. onions, chopped, sauteed
Salt and pepper to taste
2 med. green peppers, chopped, sauteed
3 tsp. garlic powder
3 lbs. venison stew meat and browned ground venison
1/2 tsp. oregano
1 tsp. ground red pepper
5 tsp. chili powder
1 1/2 tsp. paprika
Dash of Lea & Perrins
4 (16 oz.) cans tomatoes or equivalent
1 (18 oz.) can tomato paste
1 (32 oz.) bottle ketchup
1 (28 oz.) can pinto beans
1 (42 oz.) can red kidney beans
Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit.
Cover; simmer over low heat 3 hrs.
Best refrigerated 1+ days after cooking and reheated prior to serving.
Serve with grated cheese and/or chopped onions