• 1 lb. (16oz bag) pinto beans
• 3 lb. ground venison
• 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.

---

Go to

for more hearty venison recipes like this one.

---

Butchering Deer: The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home In Butchering Deer, John Weiss shows how to make the necessary jobs of field dressing, skinning, and butchering deer easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing, as well as various methods for taking a deer out of the woods with minimal stress. The easy-to-follow text is highlighted with step-by-step instructions, 140 photos, illustrations, and recipes.