2 lbs venison, coarse ground or cubed
2 and 1/2 chopped onions, divided
16 oz cooked chili beans
16 oz re-fried beans
36 oz diced and canned tomatoes
1 TBS Garlic powder
1 TBS Paprika
2 tsp cracked black pepper
1 tsp oregano (or Italian Seasoning)
1 tsp red chili powder
1 tsp ground sea salt
optional – shredded cheese for topping
Add oil to large stock pot. Saute 2 onions. Add venison. Cook, covered, stirring occasionally for about 15 minutes, until venison is browned throughout. Meanwhile, add everything else (except cheese) to the slow cooker. Add venison and onions to the slow cooker. Cook on high for about 4 hours.
Serve with remaining onion and cheese topping as desired. (And some homemade bread too!)
Freezes well, it may actually be better the second time around.