- 3 lbs. ground venison, browned and drained
- 3 (16 oz.) cans chili beans, drained
- 4 (25 oz.) jars spaghetti sauce
- 1 red onion, chopped
- 1 (10 oz.) bag frozen corn
- 3 teaspoons fresh garlic
- 3 packs organic chili seasoning
- In a skillet, brown and drain 3 pounds of ground venison.
- Combine all the ingredients in a slow cooker.
- Cook on low heat for 8-10 hours.
Makes approximately 10 servings.