Venison Tequila Chili

• 2 tablespoons vegetable oil
• 3 pounds ground venison
• 2 stalks celery, diced
• 3 cups chopped white onion
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup chili powder
• 2 (28 ounce) cans diced tomatoes
• 1 (16 ounce) can tomato sauce
• 1/2 cup gold tequila
• 1/2 cup orange juice
• 2 (15 ounce) cans chili beans in sauce

1. Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

vegetable oil, ground venison, stalks celery, white onion, red pepper, garlic, chili powder, tomatoes, tomato sauce, gold tequila, orange juice, chili beans

Taken from www.allrecipes.com/recipe/138163/venison-tequila-chili/ (may not work)