Directions

1. In a large skillet, drizzle a small amount of olive oil and heat on medium. Add onions and bell pepper to the skillet and saute until the onion is tender and transparent.
2. In a large dutch oven brown the venison and sausage. Drain the fat, remove the meat from the pan, and add the fat back into the dutch oven.
3. Add the onion mixture, beans, tomato sauce, salt, chili powder, cloves, cumin, oregano, garlic and 1/2 c water to the meat. Stir and cover. Simmer, stirring occasionally, for 2 hours.
4. Add water as need to reach consistency you prefer. Allow to cool slightly before serving.
5. Note: if meat is gamey, soak in buttermilk overnight.