3 lb. venison burger
3 medium onions
3 medium green peppers, chopped
1/2 c. chopped celery
2 tbsp. bacon fat
1 can whole tomatoes (undrained)
2 tbsp. dried parsley
2 tbsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
2 cans kidney beans
1 can pinto beans

In Dutch oven, brown meat; remove from heat and set aside. In large skillet, cook onions, green peppers and celery in bacon fat until tender. Add vegetable mixture and all remaining ingredients, except beans. Heat to boiling. Reduce heat; cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.