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1 pound ground venison
1 medium onion, chopped
1can pinto beans (15 ounces) undrained
1 can kidney beans (15 ounces)
1 can (28 ounces) diced tomatoes, undrained - I leave these out don't like tomatoes
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, undrained- I use jalepenos
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
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[*]In a large soup pot, brown the ground beef and onion over medium-high heat for 5 to 7 minutes.[*]Add the remaining ingredients, reduce the heat to medium-low, and cook for 1 hour, or until the chili has thickened, stirring occasionally.[/ol]
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NOTE: Add a little hot pepper sauce or cayenne pepper if you like a spicier chili. Serve in bowls topped with all the classic chili fixin's like shredded cheese, sour cream, chopped onion, or sliced jalapeño peppers.