Venison Chili(Hunter'S Delight)

• 2 lb. venison (moose, elk or deer), ground, chopped or mixed
• 1 medium chopped onion
• 2 cans kidney beans
• 1 green pepper, chopped
• 1 can tomato soup
• 1 can tomatoes, chopped
• 1 Tbsp. vinegar
• 1/2 tsp. cumin
• 1/2 tsp. dry mustard
• 1 Tbsp. salt
• 1 Tbsp. black pepper
• 3 Tbsp. chili powder
• 2 to 3 c. water
• 1 to 2 red peppers (optional)

1. Brown venison.
2. Add remaining ingredients and enough water to cover; simmer 2 to 3 hours.
3. Best when reheated.
4. The trick is in the vinegar.
5. Use 1 tablespoon vinegar with all venison roasts, chops, burgers, etc.; it takes all the wild smell away.
6. You can freeze this in Ziploc bags for a later date.

deer, onion, kidney beans, green pepper, tomato soup, tomatoes, vinegar, cumin, dry mustard, salt, black pepper, chili powder, water, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436739 (may not work)