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2 lbs of Ground or Cubed Venison
1 large Green Pepper coarsely chopped
1 large Red Pepper coarsely chopped 1 large onion coarsely chopped 6 Cloves of Garlic Chopped 1 Guajillo Pepper (it’s not hot) 1 Hot Pepper (habanera, jalapeño etc) 1 16 oz can of Tomato Sauce 1 Can of Kidney Beans - Sauté Onions & Garlic until they are translucent. Then add the Peppers. After 2 or 3 minutes add the Venison until its browned. Then add: - 2 tbl spoons of Chile Powder - 1 tsp of Garlic Powder - 1 tsp of Onion Powder - ½ tsp of Black Pepper - Dash of White Pepper - Salt to taste. Then add the 16oz can of Tomato Sauce & Stir everything together. Then fill the 16oz can with Water & add that to the mix. (You can add more water depending on how thick you like your Chile) Cook for 60 minutes on a low flame and then add the Kidney Beans. Stir them in and cook for another 45 minutes on a low flame. Serve with Chopped Onions & Jack Cheese.
