Deer chili

I've won a few chili contests with this recipe:

1.5-2.0 lbs of ground venison
2 tablespoons olive oil
3 cans (14.5 ounce) diced red tomatoes
0.5 large yellow onion, diced
1 can (8 ounces) of sliced mushrooms (optional - increase/decrease to desired fungus level)\
1 jar (14 ounce) salsa (mild or medium, to desired heat level)
1 can (15.5 ounce) mild chili red beans
1 can (15.5 ounce) hot chili beans
1/2 cup beer
1/2 cup V8 juice*
1.5 tablespoon chili powder
2 teaspoons cumin powder
1/4 cup sugar*
dash of cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
2 heaping spoonfuls of pickled jalapeno slices (increase/decrease to desired heat)

1. Brown the ground venison
2. saute the diced onions
3. add olive oil, browned venison, tomatoes, salsa, and beans to large stock pot. Do not drain liquid off of cans.
4. Add beer and V8 juice to the pot, bring to boil while stirring.
5. add chili powder, cumin, sugar, cinnamon, salt, and black pepper. Continue stirring.
6. Add jalapenos and mushrooms,
7. Cook for about an hour. The longer it sits the more flavor the spices add. Chili is often better the next day.

*If too sweet, and more V8 juice. If not sweet enough, add more sugar.

Meat can be substituted for whatever you want. I've used venison, swan/goose blend, and pronghorn and it all has all turned out really well,