2 lb. venison (1/2-inch cubed)
1/4 cup vegetable oil
1 large onion, coarsely chopped
1 medium green bell pepper, deseeded, coarsely chopped
3 large jalapeno peppers, deseeded, finely chopped (may adjust for more or less spicy)
4 garlic cloves crushed
2 tbsp. fresh chopped basil
2 tbsp. chili powder (may adjust for more or less spicy)
2 tbsp. ground cayenne pepper (may adjust for more or less spicy)
1/2 tbsp. ground cumin
2 (15 oz. ea.) cans small red beans, drained
2 (24 oz.) jars salsa
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can whole kernel corn, drained

In a large pan, sauté venison, garlic, onion, bell pepper, and jalapeno pepper in hot oil until the onion starts to become translucent and venison is browned.

When finished, place into a 6-quart Crock-Pot and add the salsa, red beans, crushed tomatoes, corn, chopped basil, chili powder, cayenne pepper, and ground cumin. Let cook on LOW to MEDIUM temperature for 6 to 8 hours, stirring occasionally.

Serve hot and enjoy!

Submitted by: Josh Pokorny