Frank's Sure-Kill Venison Chili

1 Servings

3 lb venison/course ground, Cubed
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 T red pepper
6 jalapeno peppers, Diced
3 T louisiana hot sauce
4 T worcestershire sauce
2 T 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.