Chili freezes well, and is always great after a cold day hunting.
3 to 4 pounds ground venison
1 pound sausage (such as Jimmy Dean’s Regular)
2 or 3 large onions, chopped
6 cloves minced garlic
2 (28 ounce) cans (Belle Meade) Hunt’s tomato sauce
1 (14 ounce) can diced tomatoes
6 to 8 heaping tablespoons chili powder
3 teaspoons oregano
1½ teaspoons dried thyme
3 bay leaves
32 ounces of dark kidney beans, drained
Brown venison and chili in heavy skillet. Add onions and garlic before meat is completely browned. Continue browning until onions are translucent. Drain well and transfer meat mixture to large stock pot. Add remaining ingredients and stir well. Cover and simmer for at least two hours, stirring occasionally. Remove bay leaves. Serve with toppings such as sour cream, grated cheese, chopped scallions and picked jalapenos.