2 lbs. ground venison
1 can 28oz crushed tomatoes
1 can 28oz tomatoe sauce
1 can 15oz kidney beans (drained & rinsed)
2 cans 15oz chili beans with sauce
1 can 15oz black beans (drained & rinsed)
1 to 2 green bell peppers
3 hungarian wax peppers
1 red onion
3 cloves of fresh garlic pressed
2 tbs salt
3 tbs chili powder
2 tbs black pepper (use cayenne pepper if you want to go hotter)
Brown the meat, chop up the peppers & onions how you like them (I like bigger chunks vs. finely chopped), mix in the beans & seasonings, stir all of the ingredients together, then simmer on low heat for 4 to 5 hours. Stir occasionally and add more seasonings to you tastes. I also just did this in the crockpot on low for about 6 hours earlier this week.
As it's listed above this recipe is mildly spicy, but if you like "burn your butt the next day kind of hot" you can add hotter peppers, or substitute cayenne pepper for the black pepper the recipe calls for. It's also on the thicker side for it's consistency, so if you like soupier chili add more tomato sauce or even water as it cooks. Keep in mind that the veggies will add moisture as they cook down too, so if you want it even thicker you can add corn starch.
The 3 beers comes after you get the chili cooking on a Saturday morning, you can then sit around and drink a few while you watch college football & wait for the chili to be ready. Enjoy...