Venison Chili 246584 by Chef Jamie Shannon, Commander's Palace from fooddownunder.com
http://fooddownunder.com/cgi-bin/recipe.cgi?r=246584

1 tbl Olive oil 
1 lb Venison or other desired meat, coarse grind 
1 lrg Onion, dice 
2 x Banana peppers, dice 
1/2 oz Chili seasoning 
1/2 lb Dried red beans 
2 can Dark beer, 12 oz ea, or 
24 oz Water 
1/2 gal Cold water 

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and 
chili seasoning. Let meat and veggies brown. Do not burn. Add beans. 
Deglaze pan with beer, add water and bring to boil. Simmer and stir. 
Let beans cook until tender. Adjust seasoning. Serve with fresh diced 
tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You might 
need to add a small amount of water if beans are not cooked and water 
evaporates.