Ralph's Best Homemade Venison Chili This recipe makes a lot of chili...it'll feed six really hungry people, or a dozen or so with ordinary appetites. Ingredients * 3 pounds of cubed or coarse ground venison * 3 tablespoons of butter * 3 tablespoons cooking oil * 3 cans of red kidney beans * 1 and 1/2 cups tomato sauce * 3/4 cup of tomato paste * 1 can stewed tomatoes * 6 cloves garlic, chopped * 6 Jalapeno peppers, chopped * * 1/2 cup red bell pepper, chopped fine * 1 large onion, chopped * 1/2 cup barbecue sauce * 1/2 cup water * 2 tablespoons Franks RedHot Louisiana Hot Sauce * 3 tablespoons Worcestershire sauce * 3 tablespoons chili powder * 2 tablespoons honey * 1 tablespoon oregano * 1 teaspoon cayenne pepper *Remove the seeds for less heat. Heat up a skillet and brown the venison in the butter and oil. A big secret to good tasting chili is to really brown the venison well. Add the onion and garlic to the browned venison and cook until softened. Drain well. Put the venison, onion and garlic into a large crock pot ( 6 to 8 quarts). Add the remaining ingredients, mixing well. Cook on high for 2 hours, then turn down to low. Cook for another 6 to eight hours, stirring every once in a while. The homemade venison chili should be fairly thick. If not, cook on high with the cover off for another hour or so. Serve the chili topped off with shredded cheese, sour cream and hot cornbread. It freezes well too, if any is left over. (very unlikely) My wife can't handle foods that are too spicy, so I cut back on it the first time I made it: I used only three jalapeno peppers, and instead of Louisiana Hot Sauce, I used Valencia Hot Sauce, which is about as hot, but doesn't have the tomato flavor. She couldn't handle it. I had to add a little bit of artificial sweetener to her chili to cool it down. (For those who don't already know, sweets are the best thing to counteract overly spicy foods...the sweeter the better. And you can't get any sweeter than artificial sweetener. So, if someone's mouth is on fire from a hot pepper, pour a packet of artificial sweetener in there to cool it down immediately.) The second time I made it, I added the three jalapenos, but nothing else that was hot; she was able to eat that. The rest of us simply added whatever hot sauce we wanted to get our chili to an eatable spiciness. One other change I made was to use venison cut up into small pieces, rather than grinding it. This is a really thick, meaty chili that anyone should like if you get the spices right for them.