Bob'S Red Wine Venison Chili

• 3 lb. ground venison
• 2 large sliced onions
• 6 Tbsp. oil
• 2 green peppers, chopped
• 2 cans (29 oz.) chopped tomatoes
• 3 tsp. salt
• 1 tsp. sugar
• 1 beef bouillon cube dissolved in 1/2 c. water
• 2 to 3 bay leaves
• 6 whole cloves
• 6 Tbsp. chili powder
• 2 cans (4 oz.) green chilies
• 1 can (16 oz.) red kidney beans, drained
• 2 cans (16 oz.) pinto beans
• 1 c. dry red table wine

1. Brown venison in oil, add onions and peppers, brown stirring as meat cooks. Drain off fat.
2. Add bouillon, tomatoes, salt, sugar, peppers and chili powder. Cover and simmer at least 2 hours.
3. Add beans and wine simmer until heat through.
4. Serve with corn bread.
5. Serves 10 to 12.

ground venison, onions, oil, green peppers, tomatoes, salt, sugar, beef bouillon, bay leaves, cloves, chili powder, green chilies, red kidney beans, pinto beans, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990343 (may not work)