Ok,I'll be honest with you I don't use a measuring spoon so the amounts are estimates. I eye stuff out and taste test alot.

2lbs ground sweet sausage
4 lbs cubed Venison,fat removed
12-15 plum tomatoes,chopped
3 -5 large green chili peppers
2-large onions
2-4 cloves of Garlic
2 large green peppers
2-5 0zs.Chili powder
1 0z ground cumin
3 0z hot sauce.
2 cans of whole tomatoes med size.
2 cans of your favorite beer
5 cups of water

Brown your sausage and venison.

Add your chili's,G.Peppers, onions and garlic continue to saute.

I like add my dry seasonings at this point so that they penetrate the meat.

Now pour the cans beer into this mixture and continue to stir.You can alway's start with three cans and drink one your self. Use a beer with flavor.No light beers here.

When the beer is reduced add all your other wet ingrediants.

Bring the Chili up to a hard boil and then reduce heat to a simmer.

It's going to need to simmer for about 5 hours and reduce. Don't add any additional seasoning until the chili has reduced and is all most done. If you add a bunch of additional seasonings when the chili is watery,you could end up with a 5 alarm chili.Add salt and Black pepper and red chili peppers to taste.

If I start with enough fresh plum tomatoes, I won't need to add the extra cans of tomatoes to the pot. Use as many fresh ingrediants as you possible can,the difference in taste is amazing.