If you’re short on time, this recipe by Tracy L. Schmidt is a great option if you have some ground venison on hand. This is also an excellent choice if you love smoky flavors.

Ingredients
1 pound venison, ground
4 slices thick bacon, diced
3/4 cup onion, diced
1/4 cup sweet green pepper, diced
2 15-oz. cans red kidney beans
2 14-oz. cans diced tomatoes
1 clove garlic, minced
1-1/4 teaspoons salt
1 tablespoon chili powder
pepper
Directions
In 6-quart stockpot cook the bacon until crisp, remove pieces, drain on paper towels, and break into small pieces. Add onion and green pepper to grease in pot and cook until soft, but not brown. Add venison and cook until browned. Spoon out the drippings (mostly bacon grease and venison fat). Add beans, garlic, salt, chili powder, tomatoes, pepper and bacon. Cover pot and simmer for 15 minutes. Uncover and simmer an additional 45 minutes until thickened. Serves: 6.