1 15 oz. can black beans in a large, heavy bottom pot such as a cast-iron or Le Creuset, brown the venison and add the water, tomato sauce, onion, jalapeño, garlic, bell pepper, and hot sauce. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir in dry ingredients and the beans. Gently simmer for one and a half hours. Serve with sour cream, shredded cheddar cheese, and chopped green onions.
