From Samantha R. in Mattawan. This sweet and savory venison chili is sure to warm you up on a chilly day.

Ingredients

• 1 pound ground venison
• 1 tablespoon olive oil
• ½ cup diced onion (white or yellow)
• 1 tablespoon minced garlic
• 1 can of black beans
• 1 can of red beans (or kidney, navy, etc.)
• 1 big (28-ounce) can diced tomatoes
• 1 4-ounce can of mushrooms (optional)
• 1 packet of chili seasoning
• ½ cup packed light brown sugar

Instructions

1. Coat pan with olive oil and heat on the stove, then brown venison with onion and garlic.
2. Put mixture in slow cooker* and add all other ingredients (no need to drain anything – just dump).
3. Stir to mix all ingredients.
4. Cook on low for 4-6 hours.
5. If you’d like, top with cheese and sour cream and serve with cornbread.

*If you don’t have a slow cooker, this can also be cooked on the stovetop in a large pot over low heat for about 30 minutes.