2lbsvenisoncut into 1 inch cubes (stew meat, tenderloin, etc.)
2 - 28ozcans crushed tomatoes
2 - 15ozcans kidney beansdrained and rinsed
2 - 15ozcans pinto beansdrained and rinsed
2 - 15ozcans white cannellini beansdrained and rinsed
2 - 10ozcans cream of mushroom soup
1ozchili seasoning mix packet
1/3 to 1/2cupchili powder
1tspred pepper flakes
Salt to tasteonly if needed, taste first!
In a large pot or dutch oven, heat olive oil over medium high heat. Brown the venison cubes in batches, stirring until brown on all sides. Work in batches. Do not overcook, just get the outsides browned.
Stir in onion, bell pepper, and garlic. Cook and stir until the vegetables are crisp-tender, about 5 minutes.
Reduce heat to medium and stir in the drained and rinsed beans, chili seasoning packet, chili powder, and all other seasonings. Cook and stir for 3 - 5 minutes.
Stir in the tomatoes, V8, cream of mushroom soup until thick and creamy. Add the honey and stir well.
Increase heat to a low boil, stirring frequently. Reduce heat, cover and simmer for atleast 1 hour. Stir occasionally to make sure it doesn't stick to the bottom.
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