WHACK’S CHILI 

Here's my chili recipe.   Note:  WHACK is my hunting nickname.

1 large onion
1 large green pepper
2 large celery stalks
2 cloves garlic
4 red whole hot peppers
4 pounds venison or lean ground chuck  (Best is 50/50 venison and ground chuck)
½ teaspoon seasoning salt
4 ounce diced green chilies
14 ½ ounce can diced tomatoes
8 ounce can tomato sauce
6 ounce can tomato paste
Two 12 ounce cans hot chili beans
4 ounce chili powder
1 tablespoon cumin powder
½ teaspoon cayenne ground red pepper
6 ounce beer (drink the balance) -  this ingredient is optional
2 bay leaves
Tabasco sauce to taste

In a large skillet, brown the meat.  You will need to do this in small portions as room allows in the skillet.
Strain the any grease via a spaghetti strainer.
Put cooked meat into a large cooking pot.
Sprinkle accent on meat.
While meat is browning dice the first five ingredients.
After meat is cooked sauté to the first five ingredients in the skillet.
Transfer the sauté to the cooking pot.
Add the remaining ingredients, including the half can of beer.
Add water just enough to cover the top (do not add too much water).
Cook for 3 hours on low heat.
Stir often.
Remove bay leaves.
Also good served over spaghetti, chopped onions, shredded cheese and oyster crackers.

Note:  a large crock-pot is excellent as the cooking pot.