Jolene Shelton's Venison Chili from Backwoods Home Magazine 
http://www.backwoodshome.com/recipes/row011103.html

1 pound ground Venison 
3 cans Pinto Beans, drained 
3 small Chili Peppers (hot or mild) 
½ to 1 cup Cheddar Cheese, shredded 
1 large Onion, chopped 
4 Beef Boullion cubes 
2 cloves Garlic, chopped fine 
1 Tbsp. Chili Powder 
1 Tbsp. Oregano 
1 Tbsp Cumin 
4 Tbsp. Flour 
1 Tbsp. Oil 
1 quart Water 
4 Tbsp. Water 

In a heavy bottom saucepan or pot, add the quart of water and boullion 
cubes. Heat until boullion is dissolved. Cover and reduce heat to simmer. 

Meanwhile, heat the oil in a frying pan and brown the venison. When 
browned, add the onion, peppers, garlic and seasonings and cook until 
vegetables just start to brown. Add 2 tablespoons of water and deglaze 
the pan. Dissolve the flour in the other 2 tablespoons of water, add to 
the venison and cook 1 minute or until thickened. 

Add the beans and venison mixture to the water and simmer for one 
hour or until reduced and thickened. 

Serve over a bed of rice or nacho chips. Top with cheddar cheese.