1 venison neck roast, 3 - 5 lbs.
1 quart tomatoes, chopped
4 C cooked pinto beans
2 C chopped onions
4 - 5 cloves garlic, minced
2 C chopped green peppers
2 - 3 jalapeno peppers, chopped
2 - 3 hot chili peppers, chopped (may substitute 1 T crushed red pepper)
1/2 C ketchup or tomato paste (optional)
1 1/2 T salt
1 can of beer

Rub seasoned salt into the roast, then cook roast in a crock-pot, Dutch oven or covered roaster. Place roast on a rack, so that all juice is allowed to drip down into pan. Start out with some liquid in pan. (Beer works well) Roast may be boiled instead, but only use about a quart of water. When roast is very tender, remove from pan, cool and debone, removing as much fat and gristle as possible. Chop the meat “across the grain” into very small pieces. Chill the pan drippings or stock from boiling, skim all the fat off, strain, and add to the chili pot. Add the meat and all other ingredients, cover and bring to a boil. Simmer for one hour, stirring occasionally, and working up a good appetite by drinking beer and watching football. Serve over crushed corn chips, topped with grated cheddar cheese.