2 lb. ground venison
2 qt. stewed tomatoes
1 can tomato soup
1 (16 oz.) can chili beans in sauce
1 (8 oz.) can kidney beans, drained
1 lg. onion, chopped
1 stalk celery, diced
2 tsp. chili powder (optional)
1 tbsp. butter

Cook ground venison with onion and butter - venison has little fat do not drain. Add stewed tomatoes, soup, celery and chili powder until celery is nearly tender. Add chili beans and kidney beans, cook until celery is tender and serve.