A thread about camp cooking with no deer chili recipes?!?!?!? What has the world come to?

If you have a good chili recipe and would like to share, please list the ingredients and instructions below. Me and the Mrs are always looking for tasty ways to serve up our deer meat.

Thanks.

Venison Chili[/b]
[/b]
[/b]
3 lbs venison meat[/b]
2 packs chili mix[/b]
2 16 oz kidney beans[/b]
2 16 oz northern beans[/b]
3 green peppers chopped[/b]
2 16 oz stewed tomatoes[/b]
2 large fresh tomatoes chopped[/b]
6 hot peppers chopped[/b]
4 medium onions chopped [/b]
3 cloves garlic [/b]
3 tbs hot sauce[/b]
[/b]
-brown meat and mix in chili mix into meat [/b]
-in large pot add kidney beans, northern beans, green peppers, stewed tomatoes, fresh tomatoes, hot peppers, onions, and garlic.[/b]
-this should cook over high heat until boiling accrues[/b]
- reduce heat to low, stir in meat mixture and hot sauce until desired taste[/b]
- simmer on low heat until peppers and onions are tender[/b]

This one made by a friend of mine (Big Dog) won #1 prize in the Zantac 2009 Chili contest

FIRE ROASTED HOT CHILI

Ingredients
1 lb ground beef
1 lb ground pork
1 lb ground turkey
1 can red kidney beans (drained)
1 can pinto beans (drained)
2 cups diced onion
2 cups diced green pepper
1/2 cup roasted red peppers
2 cups tomato sauce
2 tbsp olive oil
1 tbsp kosher salt
2 tbsp sweet Hungarian paprika
2 tbsp ancho chili pepper
2 tbsp coarse ground chipotle
1 tbsp smoked habanero (to taste)
2 tbsp granulated garlic
4 tbsp cumin seed
1 tbsp fresh ground pepper (to taste)
1 tbsp coco powder
2 cups beef stock
2 oz of whiskey
4 tbsp fresh Italian parsley (chopped)


Steps
On medium heat in large pan
Brown meat set a side, drain and reserve liquid
Toast cumin seed in separate pan and allow to cool (grind in coffee mill)
Add oil to original pan, sweat onions until translucent, add green peppers until soften, add 1/2 of parsley add 1/2 of the cumin.

Assemble ingredients in slow cooker (or large Dutch oven)
Remove fat from drippings and discard, add stock along with meat mixture, onion / peppers and remaining ingredients reserving the ground cumin, parsley and the whiskey.

Allow to come to heat and simmer low for 4 hours. Add the remaining ingredients; continue to simmer for another 1/2 hour.

Reheated next day is also an option
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Venison Chili[/b][/align][/align]2lb deer burger [/align]1 can kidney beans[/align]1 can pinto beans [/align]1 can black beans[/align]2 cans diced tomatoes with green chili's[/align]8oz V8 vegetable juice[/align]1 green pepper chopped[/align]1 med. onion chopped[/align]2 celery stalks diced[/align]2 cloves garlic crushed[/align]3 Tsp. Chili powder[/align]1 Tsp. Cumin[/align]1/2 Tsp. brown sugar[/align][/align]Do this the day before you actually want to serve the Chili.[/align]Brown meat in skillet, salt & pepper to taste. Put meat in Slow Cooker. Mix in remaining ingredients.[/align]Turn Slow Cooker on and cook on low for6 hours. Let cool and put in fridge.Reheat Chili for 4 hours before serving.[/align]