Here is another chili recipe that I prepared this past Sunday. There are a few that I have posted on here over the years. Each and every one of them have been unique in their own way, but all of them have one thing in common. They are delicious. This one is no different. The Ingredients: (2) Pounds of ground venison (5% beef tallow added) (2) Smoked Pork Hocks (2) Quarts of Homemade Canned Tomatoes (2) Cups of Water (1) 8oz. can of Tomato Paste (1) Can of Black Beans (drained and rinsed) (1) Can of Pinto Beans (drained and rinsed) (1) Bottle of Beer (Great Lakes Christmas Ale) (4) Fresh Jalapenos (seeded and diced) (2) Onions (diced) (2) Tbsp of Brown Sugar (2) Tbsp of minced Garlic (2) Bay Leaves About 3 Tbsp of Chili Powder About 3 Tbsp of Paprika About 2 Tbsp of Chipotle Chili Powder About 1 Tbsp of Homemade Jalapeno Powder About 1 Tbsp of Ground Cumin About 1 Tbsp of Garlic Powder About 1 Tbsp of Oregano About 10 dashes of Worcestershire Sauce About 5 dashes of Liquid Smoke About half of a decent Dark Chocolate bar Salt and Pepper to taste Brown the venison in a large pot, drain and set aside... Add onions and smoked pork hocks to the pot and cook until onions become tender... (leave the hocks in the chili the whole time and as a bonus, eat them like a chicken wing after about 7 hours) Add jalapenos, garlic, salt & pepper... Add browned venison back to the pot... Add all of the spices to the pot... Add tomatoes and tomato paste... Add the brown sugar...(this helps to cut the acidity from the canned tomatoes) Add the beer... Add the beans...(I'm not a fan of beans in my chili, but I added them by request) Add chocolate, Worcestershire, liquid smoke and continue to salt and pepper to taste... Finally, add two cups of water, stir occasionally and just let it simmer all day and eat when you're hungry. I let this go for about 6 hours until we dug in.... *Don't forget to remove the bay leaves before you eat! I served this up with tortilla chips, diced onions, shredded cheddar, pickled jalapenos and sour cream. There was just enough left to freeze and use for my chili dip this coming Sunday.