In large skillet, combine venison, onions and
bell peppers. Sprinkle with garlic salt, dried red pepper and black pepper to taste. Cook on high, stirring frequently to break up meat, until
venison is well cooked. While venison is cooking, put soup, tomatoes and beans in another pot. Sprinkle enough chili powder over to completely cover top surface of mixture. Cook over medium heat, stirring occasionally; it's easy to alternate stirring the venison in the skillet and the soup mixture in the pot. As soon as the venison is cooked, drain and discard excess grease and add venison mixture to the pot with the soup mixture. Stir well and serve. This is great served alone or over hot cooked rice.
National City, MI