Ingredients:

Directions:

1-1/2 Ground Venison hamburger

Small onion, diced fine.

6 slices bacon

2 15oz cans of red beans

2 15oz cans of tomatoes

1 6oz tomato paste

chili powder

Cut bacon into 1-2 inch pieces. Fry bacon until done in a 2 quart kettle, but not too crisp. Remove bacon from pan.

Fry onion in bacon drippings until onion is translucent.

Remove onion from kettle. If any bacon fat remains, discard it.

Brown venison, breaking apart larger clumps of meat occasionally. Drain if necessary.

Return bacon and onion back into kettle.

Stir in the red beans, the tomatoes, and the tomato paste.

Stir in 1 Tablespoon of chili powder (more if you like more heat)

Simmer for 30-45 minutes, stirring occasionally.