3 lbs. venison ground meat (OR any big game meat)
3 medium onions, chopped
3 medium green peppers, chopped
1/2 cup chopped celery
2 tabs bacon fat or vegetable oil
1 can (28 oz) whole tomatoes, undrained
2 tabs dried parsley flakes
2 tabs chili powder
1 tsp. salt
1/2 tsp. garlic powder
2 cans (15 1/2oz) kidney beans, undrained
1 can (16 oz) pinto beans, undrained

In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. In large skillet, cook and stir onions, green peppers, and celery in bacon fat over medium heat until tender. Add vegetable mixture and all remaining ingredients except beans to meat in Dutch oven. Heat to boiling. Reduce heat, cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.

Serves: 8-10