2 pint’s of canned deer meat cubed
1 quart homemade salsa
1/2 cup sugar
Spoon of dehydrated Cayenne pepper’s from the garden
undrained 5 can’s of beans (red/dark/great white)
Chili powder till it tastes good (usually about an entire container).
Cook on high in a crock pot for 4 hours. Put into refrigerator over night. Cook on high for 4 hours, then low for 2 hours, then serve.
Looks good my wife just did a new recipe of chilli the other day when it got cold again and I had told her next year do the same with any deer chili meat I have. Mark my words, I’m filling all my tags next deer season!