In a large skillet, mix together the ground deer, worchestershire sauce, onions, garlic, ground red pepper and 1/3 of the chili powder.
Cook until bronwed. Drain any fat.
Add the tomato sauce and diced tomatoes. Fill both cans with water and add.
Add the garlic powder, onion powder, mortons salt substitute, red pepper and the rest of the chili powder. Stir well.
Add a chili pepper or two for an extra kick. Don't cut open, just drop it in.
Cook until heated through. Stir occasionally.
Serve and Enjoy.
Note: "You can add or take away spice to suit your taste", Carrie.