Forest Chili

3 lbs Venison cubed/course ground
3 can Kidney Beans
3 can Tomato Sauce
2 can Tomato Paste
1 large Onion, finely chopped
1/2 Red Bell Pepper, finely chopped
1/2 Green Bell Pepper, finely chopped
1/4 lbs Butter
1 lbs Fresh Mushrooms, cut into medium-sized pieces
6 Garlic cloves, minced
1 can Stewed tomatoes
1 cup Barbeque Sauce
1/2 cup Sugar
1/2 cup Water
3 tbsp Red Pepper
6 Jalapeno peppers - diced
3 tbsp Louisiana Hot Sauce (Not Tabasco. Use Durkee's Frank's or Crystal, or a local store brand.)
4 tbsp Worcestershire Sauce
2 tbsp Oregano
2 tbsp Comino (cumin)


Brown the venison (or other wild game) with some butter. (Venison tends to be somewhat dry, so add butter as needed.) Drain well, and add to 6-8 quart slow cooker or a roaster. Slowly brown garlic in butter. (Same butter as meat, if possible.) Add everything else, and add enough water to cover the mixture to a depth ot an inch or so. Stir well, mixing everything.

Cook covered for 2 hours at slow boil or just below.

Reduce heat to ~200 degrees and cook overnight, or refrigerate overnight, and re0heat to a slow boil. If too thin, leave uncovered for 15-30 minutes while cooking. Consistency should be fairly thick.
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Top with shredded cheese of choice and serve with fresh cornbread.