Crock Pot Venison Chili

• 1 1/2 lbs ground venison (deer)
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can light red kidney beans
• 1 1/2 cups chunky salsa (I use Pace Picante in Medium)
• 1 (16 ounce) can tomato sauce
• 2 tablespoons chili powder
• 3/4 cup onion, chopped
• 1 cup frozen corn, thawed, drained
• 2 tablespoons A.1. Original Sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 green bell pepper, chopped
• 2 bay leaves

1. Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
2. add to crock pot with all remaining ingredients.
3. cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. stir before serving, top with shredded cheddar or mexican cheese.

ground venison, dark red kidney beans, light red kidney beans, chunky salsa, tomato sauce, chili powder, onion, frozen corn, original sauce, tabasco sauce, green bell pepper, bay leaves

Taken from www.food.com/recipe/crock-pot-venison-chili-395724 (may not work)