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    Source of Recipe


    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.




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