1 1/2 lbs ground venison
3 onions, diced
1 green pepper, diced
16 oz can tomatoes
2 ts salt
1/3 ts chili powder
1 red pepper, diced
1/2 cup chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison,
onions, and peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
red pepper and chiles. Heat through and pour into covered casserole
dish. Bake 1 hour stirring a couple times while cooking.