1 1/2 pounds ground venison
1 onion, finely diced
1/4 cup chopped green bell pepper
1 – 15 ounce can tomato sauce
6 ounces tomato paste
1 – 16 ounce can chili beans, drained
1 tablespoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoning salt
1/2 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
Place ground venison in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
Cook over low heat, stirring occasionally, until desired consistency.