3.5 to 4 lbs lean venison
1 medium onion, chopped
1 clove garlic minced
1 8oz can tomato sauce
1 14oz can diced tomatoes with green chilies
2 pinches salt
1/2 tsp black pepper
1/2 tsp crushed red pepper
3/4 cup chili powder
1 tsp oregano
1 tsp cumin
3 tbsp olive oil
Cube venison into 1/2 inch cubes or if you have a grinder, grind using coarse setting.
Heat large pot over high heat. Add olive oil and onions and saute them until transparent.
Add vension and garlic.
Cook until venison is just browned. Add spices, beer, tomato sauce and diced tomatoes and stir until combined.
Cover and lower heat to a simmer.
Let simmer for 2 hours, stirring every 20 minutes.
Remove from heat and let sit for 15 minutes.
Serve up and enjoy.