Chad's Venison Chicken Chili

• 1 can Campbell's tomato juice (46 ounces)
• 1 can Bush's best chili beans medium (16 ounces)
• 1 can light red kidney beans (15 ounces)
• 3 cans diced tomatoes
• 1 can diced green chiles (4 ounces)
• 1 can V8 spicy hot (5.5 ounces)
• 1 can V8 original (5.5 ounces)
• 1 cup finely chopped onion
• 3 cups cooked and drained venison or beef hamburger
• 3 cups cooked cooled and cubed chicken or turkey
• 2 tablespoons chili powder
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 taps Melinda's original habanero fire roasted pepper sauce

1. Combine all ingredients in a large stockpot on the stove over medium heat stirring often until a slow boil, then reduce heat to simmer or the lowest setting and simmer covered for 90 minutes to 4 hours stirring occasionally.
2. The lower the heat and the longer you simmer, the better the flavor.
3. If you desire a chili that is not quite as spicy use original v8 instead of spicy hot and omit the eighth teaspoon of red pepper flakes.
4. If too spicy after testing add original v8 or tomato juice as needed tooth in the mix to taste.

campbells tomato, beans, light red kidney beans, tomatoes, green chiles, onion, beef hamburger, chicken, chili powder, red pepper, salt, pepper, pepper sauce

Taken from cookpad.com/us/recipes/475245-chads-venison-chicken-chili (may not work)