2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 large onion, chopped
2- 15 oz cans black beans, drained
2- 14½ oz cans chili-style chopped tomatoes with juice
1 6 oz can tomato paste
1 16 oz refried beans with green chili
Salt and pepper, to taste
1 bunch green onions, sliced
1 cup shredded Colby jack cheese
Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 cans of chopped tomatoes. Cover and cook for 8-10 hours.
Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.
Submitted by Steve Gibbs