It's National Chili Day - My Favorite Recipe

I have always loved chili, especially during the colder months. In honor of National Chili Day, here is my favorite recipe, developed over time with inspiration from my Pop, mama and husband (he introduced me to Rotel). I have been using venison steak only for the past few years, as I just think it makes it more rustic and more Kentucky!

Brown cubed venison or beef (venison will not need to be drained of fat)
Add a cup of chopped onion during browning
1 can of Rotel tomatoes with chiles (original)
1 15 oz can of petite diced tomatoes
1 regular can of tomato sauce (I fill can with water and add to chile - I like a thinner consistency)
2 can dark red kidney beans
Season with your favorite chili powder mix (I like McCormick's)
Cook on medium heat for about 20 minutes, then reduce to low for another 10.

My family insists on me adding spaghetti noodles. I will add about one serving size, al dente, just a few minutes before serving, sometimes. Sprinkle with cheddar cheese. A dollop of sour cream if you wish.