Lorraine’s Texas Deer Chili 1 lb burger grind venison 1 lb chili grind venison 1-2 cloves garlic, chopped 1 medium onion, chopped 2 packages chili mix 2 cans tomato sauce 2 cans Rotel tomatoes 1 tablespoon chili powder or slightly less Ground Red Pepper to taste (optional) 1 can Kidney beans (optional) Brown meat with onion and garlic. Meanwhile, mix everything else in separate pot, except beans, and simmer, or light boil. Add water if needed. When meat is browned, add it to tomato mixture and simmer for 4-6 hours, until meat very tender. During last hour, add kidney beans, if wanted. Stir occasionally. Nebraska Spicy Deer Beer Chili – 1 2 lbs ground deer meat, browned and drained 2 cans whole tomatoes, juice and all (slice or dice tomatoes) 1 package chili seasoning 2 tablespoons of Tony’s or Cajun spice 2 cans Kidney beans (juice and all) 1 can small Red beans (juice and all) 1 can of your favorite beer Simmer on low heat for 20 minutes. Or several hours, depending on how tender you want it or how many beers you want while you are waiting. Steve’s Arkansas Spicy Deer Chili 1 1/2 – 2 pounds burger grind venison 1 package Williams Chili Mix 1 12 oz can Spicy V-8 1 32 oz can Diced tomatoes 2 cans Hot Rotel Tomatoes 1 large onion-chopped 1 can chili beans – with liquid 3 chopped Jalapeño Peppers (with seeds if you like to sweat) Brown ground meat in a non-stick skillet and drain off any liquid. Transfer meat to large Dutch oven-style pot. Add Williams mix and stir to coat meat. Add all other ingredients. Cover and simmer on low for 1 hour or more. Enjoy!