3 lbs. venison chili meat, chunks
4 lg. tomatoes, chopped chunky
2 med. red bell peppers, chopped chunky
2 lg. onions, chopped chunky
2 tbsp. hot red pepper (dry), uncrushed
2 tsp. chili powder
3 to 4 cloves garlic, chopped
2 c. water or beef broth

Brown meat thoroughly in saucepan; drain off fat. Saute peppers, onions, and garlic in another saucepan. Put all ingredients into a large pot and simmer 1 hour; let rest 1 hour. Simmer 20 more minutes. If frozen, thaw slowly before heating and serving.