Add oil to a large skillet or pot and turn heat to medium high.

Add venison, onion and garlic to the pot and brown thoroughly. Break up the meat as it browns into small pieces.

Add the flour and chili powder. Stir into mixture.

Add the Rotel, tomato sauce, chicken stock, chili beans and corn. Stir for several minutes to mix well. Keep stirring until it reaches a slow boil.

Add the macaroni noodles and continue stirring until reaching a boil again. At this point, reduce heat to low, cover pot, and simmer for 13-15 minutes. Stir occasionally.

When pasta is tender, add cheese and stir in till melted.

Serve.

Possible garnishes: Sour cream, Chives, Cilantro, Chopped green onions, Jalapeños, Parsley, Scallions, Tortilla strips