Johns Quick Chili

1 lb. ground venison or beef
1 medium onion, halved and thinly sliced
2 cans (16 oz. each) kidney beans, drained
1 can (14.5 oz.) diced tomatoes with Jalapeno peppers, undrained
3/4 cup water
2 Tbsp brown sugar
2 Tbsp chili powder
1 Tbsp vinegar
1 tsp. salt
1/2-1 tsp. coarse ground black pepper

In large skillet over medium heat, cook venison and onion until the meat
is no longer pink; drain. Add the remaining ingredients. Bring to a boil;
reduce heat. Cover and simmer for 10 minutes. Uncover and simmer to
desired consistency. Yield: 6 Servings


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