Ingredients: 1 tablespoons Butter 2 pounds ground Deer 2 or 3 stalks Celery, chopped 1/2 Onion, chopped 1/2 Green Bell Pepper, chopped 3 (14 ounce) cans Stewed Tomatoes 1 (10 ounce) can Diced Tomatoes with Green Chiles 1 can Tomato Paste 1 (14 ounce) can Kidney Beans, drained 1 (14 ounce) can Pinto Beans, drained 3 teaspoons Chili Powder 1/2 tablespoon Crushed Red Pepper 1 tablespoon Minced Garlic 1 1/2 teaspoons ground Cumin 1 teaspoons dried Parsley 1 teaspoon dried Basil 1 tablespoon ground Black Pepper 1 teaspoon Salt
Directions: In a large stock pot, melt the Butter over medium heat. Once melted, add your Ground Deer and brown. When no pink is visible, stir in the Celery, Onion, and Green Pepper. Cook until the Onions are translucent, and than stir in the Stewed Tomatoes, Diced Tomatoes with Green Chiles, and Tomato Paste. Break apart the larger chunks of Tomatoes while stirring. Bring things to a simmer, and stir in all the dry ingredients and Beans. Let things simmer for 1 hour, adding the Water to get your desired thickness.