Venison Chili with Beans

3 tbsp vegetable oil

4 lbs ground venison

2 large onions, chopped

3 cloves garlic, minced

3 tbsp chili powder

1 tsp salt

1 tbsp Worcestershire sauce

1lb 13 oz can whole tomatoes, undrained

1 lb 4 oz can stewed tomatoes, undrained

1 lb 13 oz can kidney beans, undrained

Heat oil in a dutch oven or large kettle; saute venison, onions and garlic until meat is well

browned, stirring frequently. Stir in chili powder, salt, seasoned salt and Worcestershire.

Add whole and stewed tomatoes and beans. Bring to a boil; cover; simmer, stirring

occasionally, for 2 hours.