Venison Chile

1 lb. ground venison

1 T. extra virgin Olive Oil

salt and pepper to taste

1 large sweet onion, diced

1 jalapeno pepper, minced

1 qt. tomatoes with their juice

1 large can tomato sauce

3 (15 oz) cans beans of your choice, drained and rinsed ( I used 1 can of 3 bean mix, 1 can kidney beans and 1 can black beans)

3 t. chili powder

few shakes of  hot pepper sauce, to taste

Mexican blend cheese, shredded

Sour Cream

Heat oil in a dutch oven over med high heat.  Add venison, season with salt and pepper to taste and add onion, jalapeno and garlic.  Cook and stir until venison is browned and vegetables are tender and fragrant.  Add remaining ingredients. Stir together and bring to a boil.  Reduce heat to a simmer and allow to cook until chile thickens and flavors meld together.  Ladle into bowls and garnish with shredded cheese and sour cream, if desired.