1 lb. ground venison (or beef)
1 env. mild chili seasoning
2 (8 oz. ea.) cans tomato sauce
1 (15 oz.) can light or dark red kidney beans
1 (10 oz.) can Rotel diced tomatoes and green chilis
1 tbsp. ground cumin
1 tbsp. ground red pepper
1/2 tbsp. crushed red pepper flakes
1/2 cup of water.
dash of Lea and Perrin's Worcestershire sauce
salt and pepper, to taste

Cook meat in a skillet until nice and brown, add some salt and pepper to taste. Drain off the extra grease, and then put in a large pot on the stove.

Mix the rest of the ingredients together, cook on medium high for a half hour, then reduce heat to medium low, and let simmer for a good while. I let mine go about 3 1/2 hours.

Turns out GREAT!

Submitted by: Chris