VENISON CHEESE DIP

1 lb ground venison

3/4 cup chopped onions, divided

3/4 cup chopped green bell pepper, divided

2 tbsp vegetable oil

1 lb process cheese, Velveeta-style, cubed

1 can (15-oz) chili without beans

1 bottle (12-oz) chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded cheddar cheese

Nacho chips

In a large skillet over medium heat, cook the venison, 1/2 cup of the onions and 1/2 cup bell pepper in the oil until meat is no longer pink: drain. Stir in the next 6 ingredients, cooking and stirring until the cheese is melted. Transfer to a serving dish and top with the shredded cheddar and the remaining onion and bell pepper. Serve with the chips.

Yield: 6

recipe and photo TOH 2003