Here’s the chili recipe I made for our chili cook-off at work. It’s based on a recipe from Texas on the Halfshell.

1 3/4 lb chili grind beef 1 lb ground venison 1 c. chopped onion 5 cloves garlic 1 - 12 oz bottle Corona beer 1 - 8 oz can Hunt’s tomato sauce 1 c. water 3 tbs. dark chili powder 2 tbs. ground cumin 6 cubes beef bouillon 2 tsp. oregano leaves 2 tsp. sugar 2 tsp. hot hungarian paprika 1 tsp. cocoa 1 tsp. ground coriander small hand-full of chili petins (around 15-20 chilis)

Brown the meat in a cast iron skillet - pour off most of the fat. Add the onion & garlic & cook until the onions are translucent. Add everything else and simmer covered or two hours or more.