1 pound ground beef, 1/2 pound ground venison, 1 quart tomato juice, 1 tablespoon vegetable oil, 1 (15 oz.) can diced tomatoes and green chilies, 1 quart beef stock, 2 1/2 teaspoons beef bouillon, 1/4 cup green bell pepper, chopped, 1 1/2 cup white onion, chopped, 1 cup celery, chopped, 2 garlic cloves, chopped, 3 tablespoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/2 teaspoon ground oregano, 1/8 teaspoon sugar, 1/2 teaspoon cayenne. Taste, salt and pepper as needed.

In a heavy skillet brown and drain meats, remove from skillet and set aside. In the same skillet add 1 tablespoon vegetable oil, add bell pepper, onions, garlic, and celery, saute until the onion is clear.  In a large heavy pot add the tomato juice and beef stock, bring to a boil, reduce heat to a simmer.  Add the meat and the vegetables to the pot, mix well. Add the bouillon, chili powder, cumin, pepper, oregano, sugar, and cayenne. Cover pot and cook on a low flame for at least 2-hours.

Garnish with a dollop of sour cream, shredded cheddar cheese, chopped onions, and corn chips.

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