John D. Russo's Venison Chili
http://residents.bowhunting.net/johnrusso/venchilirec.htm

2        pounds venison, finely diced 
1        tablespoon bacon drippings 
1        teaspoon salt 
1/2    teaspoon black pepper 
2        tablespoons chili powder 
1        teaspoon sage 
1        teaspoon cumin 
2        onions, diced 
2        cloves garlic, diced 
2        (15 ounce) cans of Spanish-style tomato sauce 
2        cups water 
1        (23 ounce) can ranch-style beans 

Saute venison in bacon drippings.  Add seasonings, onion and garlic. 
Stir in tomato sauce, water and beans.  Simmer for 1 hour. 

This makes about 6 large bowls.  I usually double the recipe so it lasts longer.