1 lb. ground venison
1 lb. beef stew meat
1 (10 oz. can tomato soup
1 (10 oz. can Rotel
2 (10 oz. ea.) cans water (or more if you like runny chili)
1 small onion diced
1 green bell pepper diced
1 tbsp. chili powder
1/4 tsp. cumin
1/4 tsp. ground red cayenne pepper
1 cup barley
2 potatoes, cut up
salt and pepper, to taste

Spread ground venison, stew meat, and diced onions in a disposable broiler pan and smoke at 300°F for about an hour. I prefer mesquite, but hickory or oak are also very good to use for this.

While the meat and onions are in the smoker, prepare the rest of the ingredients in a Crock-Pot.

Strain off the grease from the meat and onions, add to the Crock-Pot.

Set Crock-Pot on high and cook for 3 hours (or until barley and potatoes are cooked through. The meat will also finish cooking in the Crock-Pot.

This is a "no-fail" recipe. The longer the chili sits in the Crock-Pot, the better it is!

My wife doesn't like beans, that is why I used barley and potatoes.

Submitted by: RR