2 tablespoons corn oil or olive oil
2 pounds ground venison, or beef
2 (large) onions, chopped
2 (large) carrots, chopped
4 cups canned tomatoes
3 pounds red kidney beans
1 tablespoon chili powder
1 teaspoon salt, optional
1/2 teaspoon black pepper
Directions: Cook oil, venison, onions and carrots in a large 4 quart pot until done and browned, stirring occasionally. Add tomatoes, beans, chili powder, salt and pepper. Heat through and serve. May be kept warm and served later.
Notes: Good warmed up the second day.