Wild Game Crockpot Chili

Courtesy of Cheryl

1 lb. ground deer or elk meat, browned and drained (you can use lean, ground beef; it works also)
1 large green bell pepper, chopped
6-8 large cloves garlic, minced
1 Tbs brown sugar
1 large onion, peeled and chopped
1 can (26 oz. size) Ranch-style beans
1 can (15 oz. size) Ranch-style pinto beans with jalapenos
1 cup chopped celery
1 ( 14 1/2 oz. can) Mexican style stewed tomatoes
2 Tbs vinegar
2 heaping tsp chili powder

Brown elk/deer meat until almost done, add garlic, onion, celery and green pepper, cook till slightly soft. Place in a large crockpot with all the rest of the ingredients, (I usually put the stewed tomatoes in the blender and blend well; my husband doesn't like large pieces of tomato in his chili), cover and cook on low for 8-10 hours.

The last hour or so, you can remove the lid and let it cook on high till it becomes the thickness you like for your chili. I serve this with cornbread and either creamettes, or some other kind of noodle, or crackers, along with a salad.

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