In a large skillet, mix the beef or deer with the chili seasoning mix. Brown and drain off fat.
While the meat is cooking, bring 2 cups of the water to a boil. Remove from heat and add the bouillon cubes. Stir until disolved.
When the meat is browned and drained, add the beef broth, 1/2 cup water, beans and tomatoes.
Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Remove from heat and stir in the rice.
Cover and let stand 5 minutes.
Stir. Top with the cheese, cover and let stand a couple of minutes to let the cheese melt.
Serve over tortilla chips or serve them on the side.