An easy old favorite.

1 pound ground beef browned (or venison) and seasoned with salt and pepper
1 15 oz can kidney beans drained
1 15 oz can butter beans drained
1 15 oz can pork and beans
1 1/2 cup catsup (Can substitute crushed tomatoes, Worcestershire sauce, vinegar and a little flour whisked with water or beef broth)
1/2 cup brown sugar (Can substitute honey and/or molasses)
1 tsp dry mustard
2 T vinegar

Combine in dish and bake at 350º F for 1 hour until heated through and bubbly.
Serve hot.

Roast venison. Remove meat and put about a cup of water in roasting pan to catch cracklings. Make a rue with a 1/4 cup butter 1/2 onion and a heaping T. of flour. Add 1/2 T rubbed sage. Add racklings and additional cup of water and bite size venison. Boil till slightly thick.
I served with mashed potatoes. (Remember: diced potatoes, 1/4 cup butter, 1/4 cup sour cream, garlic salt, pepper and salt, parsley, smidge nutmeg etc.)

Saute:
2 chopped onions
1/2 cup chopped green pepper
4 cloves garlic

Brown:
1 lb. ground beef

Simmer beef and vegetables with:
2 quart jars of tomatoes
1 can tomato paste + 1/2 cup warm milk + 2 T. Sugar
2 cups beef broth
1t. salt
1 1/2 t. chili powder

Just before serving add:
2 cans chili beans
1 can kidney beans