Recipe - Franks Sure-Kill Venison Chili

3 pound Venison cubed/course ground
3 cn Kidney Beans as extender
3 cn Tomato Sauce
2 cn Tomato Paste
1 lg Onion
One fourth pound Butter
1 pound Fresh Mushrooms
6 Garlic wedges
1 cn Stewed tomatoes (optional)
1 cup Barbeque Sauce
One half cup Sugarmore or less to taste
One half cup Water
3 tablespoon Red Pepper
6 Jalapeno peppers minced
3 tablespoon Louisiana Hot Sauce
4 tablespoon Worcestershire Sauce
2 tablespoon Oregeno
One half Bell Pepperfinely 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 68 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.