The last of the venison, along with pork sirloin and some ground chuck. Right after the chilis hit the Dutch oven:



Served over rice, with fresh cornbread and a domestic beer:



The basic recipe is from Steve Bodio, and can be found in his book On the Edge of the Wild. I put the beans in my chili, instead of on the side, as Steve does, since, I wash the pans at my house.

Best,
Ted