2 jars (16oz. ea.) hot or mild banana pepper rings
1 can beer
1 can (6oz) sliced red jalapeno peppers
2 cans (16oz. ea.) diced tomatoes with chilies
5 T. chili powder
2 medium-size onions, diced
1 cup V8 vegetable juice
2 tsp. garlic powder
2 tsp. salt
2 tsp. pepper
pinch of oregano
crushed red pepper (optional)
1 quart tomato juice
Preparation - Cover the dried pinto beans with water and soak over night. Cook beans the beans slowly, until tender, adding additional water, as needed. Brown the ground venison in a skillet; drain off any fat and add the venison to the beans. Add all the other ingredients, saving the tomato juice for last. Reduce heat and let simmer over low to medium heat for about 2 hours.
for more hearty venison recipes like this one.
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