2 tbsp. olive oil
4 lbs. ground beef (deer meat may be substituted)
3 med. onions, chopped fine
1 (48 oz.) can tomato juice
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
3 tsp. chili powder
1 tsp. paprika
1/2 tsp. red pepper
1 tbsp. salt
Black pepper
2 (15 oz.) cans kidney beans, drained

Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well. Cook over low heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread. Yield: about 12 servings.