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4 ea 15 oz cans Van Camp New Orleans Style Red Kidney Beans

(drain, save ¾ cup of juice)

1 ea 16 oz can Bush’s Chili Beans with Mild Sauce (Don’t Drain)

1 ea 16 oz can Luck’s Chili Beans with Hot Sauce (Don’t Drain)

1 ea 16 oz can Van Camp Chili with Beans (Optional-for thickening)

1 ea 28 oz can Hunt’s Whole Tomatoes. Crush by hand.

(may substitute diced tomatoes)

1-1/2 to 2 lbs Venison Hamburger

½ to 1 Sweet Onion, Chopped ¾" squares

1 lg Green Pepper, Chopped ¾" squares

1 tbs Sugar

To Taste Salt, Pepper, Garlic Salt

1-1/2 to 2 tbs Chili Powder

Grease the bottom of a Dutch oven pan. Break venison up and brown hamburger, onions and green peppers. Salt, Pepper, garlic salt meat as browning.

Once it is browned, add crushed tomatoes and 1 tablespoon of sugar.

Add 4 cans of drained New Orleans kidney beans (save ¾ cup of juice), 1 can Bush Beans (don’t drain), 1 can Luck’s beans (don’t drain), 1 can Van Camp Chili with beans for thickening (optional).

Add 11/2 to 2 tablespoons chili powder. Stir frequently; simmer uncovered for 2 to 3 hours. If too thick, add the juice that you have saved from the New Orleans Chili beans.

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