1 pound ground venison
1 pound venison steak, cubed
1-1/2 onions, chopped
3-4 cloves garlic
4 TBLS chili powder
2 TBLS comino
1 TBS oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 12 oz. can crushed tomatoes
2-3 cups water (add more if needed)
1 large beef bouillion cube
1-2 Jalapeno peppers 

This is a recipe that was originally given to me by Bette Gene Reeves.  I've modified the recipe and I like to use a combination of ground meat and steak.  This gives the chili a very hearty consistency.   I tend to use more cubed meat than ground, it's all on individual preferences.  I also like to use a lot of chopped homegrown tomotoes; once again, it's all on what you have and prefer.

Brown the meat in olive oil; add onions and simmer until translucent; add garlic and simmer for 5 minutes.  Now add all dry ingredients; blend well; add water and tomatoes and jalapenos.  Simmer over low heat for 1 to 1-1/2 hours.  

JALAPENO CORNBREAD
 

1 cup cornmeal
1 cup milk
1/2 cup oil
2 eggs
2 jalapeno peppers (canned), finely chopped
1 can cream style corn
1 large onion, grated or finely chopped
2 cups grated Cheddar or Cheddar-Monterray Jack blend cheese
1 tsp baking powder
1/2 tsp. salt

Mix corn mean with milk, oil, corn, baking power, eggs (slightly beaten) and salt.  Pour half of the mixture into a greased baking dish or cast iron skillet.  Sprinkle onion, cheese and peppers over mixture (careful to avoid the edges), pour remaining cornmeal mixture on top.  Bake in preheated 350 oven for 1 hour.  To make this a  healthier dish, substitute egg beaters for eggs, and mix the cheese with low fat cheddar.  Ole'.