Frank's Sure

Ingredients

3 venison cubed
3 packages kidney beans as extender
3 packages tomato sauce
2 packages tomato paste
1 onion
110 gr butter
160 gr mushrooms
6 garlic
1 package stewed tomatoes
240 ml barbeque sauce
120 ml water
26 gr pepper
6 jalapeno peppers
45 ml louisiana sauce
60 ml worcestershire sauce
2 oregeno
1/2 bell pepper
1 other spices that look good
1 that you have a mind to use

Instructions

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.