- Drain kidney beans, rinse with cold water and drain again. Set aside.

In a large stock pot, heat the vegetable oil over medium-high heat until shimmering.

Add chopped jalapeno pepper and sauté until fragrant, about 2 minutes.

Add ground deer and cooked until browned, stirring to break up the meat.

Lower heat to medium and add kidney beans, V-8 juice, sugar, onion flakes, garlic salt, chili powder, ground cumin and red pepper flakes.

Cover and simmer for 4 hours.

Taste for seasoning and add additional chili powder, cumin and red pepper flakes to taste.