MEXICAN STYLE VENISON CHILI
½ lb. GROUND PORK SAUSAGE 3 TBLSPN CHILI POWDER
2 lb. VENISON, CUBED 1 TBLSPN SALT
2 MED. ONIONS, CHOPPED 2(15oz) CANS KIDNEY BEANS
1 MEDIUM BELL PEPPER, CHOPPED 1 QUART WATER
2 CLOVES GARLIC, MINCED 1/8 TEASPOON RED PEPPER
1 TEASPOON PAPRIKA
BROWN PORK SAUSAGE AND VENISON IN LARGE SAUCEPAN ON SIMMER. REMOVE SAUSAGE AND VENISON FROM SAUCEPAN. SAUTE ONIONS AND BELLPEPPER. ADD SAUSAGE AND VENISON; THEN ADD REMAINING INGREDIENTS AND ENOUGH WATER TO COVER. SIMMER FOR 3 TO 4 HOURS, STIRRING OCCASIONALLY. ADD REMAINING WATER AS NEEDED.
