---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meats, Chili
       Yield: 1 servings
       3 lb Venison cubed/course ground
       3 cn Kidney Beans as extender
       3 cn Tomato Sauce
       2 cn Tomato Paste
       1 lg Onion
     1/4 lb Butter
       1 lb Fresh Mushrooms
       6    Garlic wedges
       1 cn Stewed tomatoes (optional)
       1 c  Barbeque Sauce
     1/2 c  Sugar-more or less to taste
     1/2 c  Water
       3 tb Red Pepper
       6    Jalapeno peppers - diced
       3 tb Louisiana Hot Sauce
       4 tb Worcestershire Sauce
       2 tb Oregeno
     1/2    Bell Pepper-finely chopped
       1    Other spices that look good
       1    That you have a mind to use
   Brown the venison (or other wild game) with some butter.  Venison tends to
   be somewhat dry, so add butter as needed.  Drain well.  Add to 6-8 quart
   slow cooker.  (A large pot on the stove will work, but overnight cooking
   is preferred).  Add other ingredients, mixing well.  Add only enough water
   to prevent burning.  Cook covered for 2 hours at boil.  Reduce heat to
   ~200 degrees and cook until you can't keep everyone away.  Consistancy
   should be fairly thick.  Cook uncovered if too thin.
   Top with shredded cheese of choice and serve with fresh cornbread.
   Freezes well if any left over.