Venison Chili

• 6 slices bacon (1/2-inch pieces)
• 2 lb. ground venison
• 1 large onion
• 3 c. water
• 1 (28 oz.) can tomatoes (undrained), chopped
• 1 Tbsp. chili powder
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 (16 oz.) can kidney beans

1. Cook bacon in Dutch oven until crisp.
2. Remove bacon with slotted spoon, reserving drippings into Dutch oven.
3. Set bacon aside.
4. Add venison and onion to Dutch oven.
5. Cook over medium heat until meat is brown, stirring to crumble.
6. Drain off pan drippings; add bacon, water and next 6 ingredients and bring to boil.
7. Cover; reduce heat and simmer for 1 hour, stirring occasionally.
8. Add kidney beans.
9. Cover and cook 30 minutes more. Serve with sour cream, green onions and cheese, if desired.

bacon, ground venison, onion, water, tomatoes, chili powder, pepper, salt, ground cumin, garlic powder, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529166 (may not work)