---------- Recipe via Meal-Master (tm) v8.02
  Categories: Healthy and, Main dish, Venison
       Yield: 8 servings
       2 tb Olive oil
       1 md Bell pepper; chopped
       2 md Onions; chopped fine
       2    Cl Garlic; crushed
       1 lb Venison; ground
       1 lb Venison; cut in chunks
       8 oz Tomatoes; canned
       4 tb Tomato paste
       1    Bay leaf
       1 ts Ground cumin
       1 ts Oregano
     1/4 ts Cayenne pepper
       1 tb Chili powder; mild
            Salt and pepper; to taste
       1 c  Beef stock
       2 tb Dark brown sugar; to taste
       2 cn Chili peppers; small
      14 oz Red kidney beans, canned
   Recipe by: Uncle Buck’s Venison, Littleton, NH
   Heat olive oil in large saucepan.  Add onions, garlic and bell peppers.  Fr
   until soft. Brown all meat and add to above.
   Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo
    Bring to a boil. Reduce Heat to low and cover.  Add chili peppers.  Simmer
   for two hours, stirring occasionally.
   Add kidney beans and simmer for another 30 minutes.
   Remove bay leaf and serve.