2 lb. ground venison (or ground beef chuck)
1/4 cup oil
1 clove garlic, crushed
1 (28 oz.) can whole peeled tomatoes
1 (15 oz.) can diced tomatoes
1 (15 oz.) can light red kidney beans
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn (drained)
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 env. chili seasoning (hot or mild)
hot sauce, to taste (Tabasco and Louisiana)

Brown venison in large skillet with about 1/4 cup oil, add some crushed garlic while cooking.

In large Crock-Pot dump all the above ingredients in. Add browned venison, stir/mix together well, add about 1/4 cup water stir again. Add hot sauce to your liking.

Cook on low for about 6 hours. Stir occasionally and taste of course.

Serve with cornbread muffins and a refreshing beverage of your choice.

Submitted by: Deano