How about posting some chili recipes for both beef and venison.
I usually put all ingredients in at the same time after browning the meat. What is your recommendations?

Got a few.... here's a couple.

Here's your basic chili:
2 pounds beef, round or chuck, cut into �" cubes, all white removed
1 small onion, chopped fine
1-2 cloves garlic, minced
Salt and black pepper to taste
Water
2-3 tablespoons blended chili powder, Adams preferred
1 tablespoon ground cumin
1 8-oz. can tomato sauce
2 tablespoons flour
1/2 cup water
In a heavy skillet, saute the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a stew pot and discard the juices.

While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes.

Add enough water to cover the meat. Put in the spices and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes.

If the chili is not spicy enough for your taste, add a small amount of cayenne.

Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes. Serve with saltines or tortillas.
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5 pounds chuck beef
5 tablespoons cumin
5 large onions, chopped
10 cloves garlic, crushed
10 New Mexican red chile pods
6 cups water
Oregano, to taste (optional)
Salt and pepper to taste
In a large skillet, brown the beef. Once the meat is done, place the beef and its juice in a medium-sized stew pot. Add the cumin seeds, chopped onions and garlic to the chili. In a medium pot, place the water to boil, adding the red chile pods once the water is bubbly. Boil for 10 minutes, or until the pods are very soft. Remove the soft pods and puree in a blender. Add the pureed pods, oregano, salt and pepper to the stew pot, stirring the mixture well. Cook the chili from 3 to 4 hours over medium heat, adding water and stirring as necessary.
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WICK FOWLER'S TWO ALARM CHILI

2 lbs chili-grind beef
1 can tomato sauce (8 ounces)
2 cups water
2 teaspoons paprika
2 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

1. Brown beef in a Dutch oven; drain.
2. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes,
garlic salt, chili powder, and ground red pepper.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a
thick, but flowable mixture.
5. Add masa mixture to chili.
6. Cover and simmer another 15-20 minutes.
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I collect recipes and chili is one of those that keeps on coming up. What you want to look for when chili is on the mind is low on tomato - you don't want tomato chunks in chili. Its not a tomato based soup. Its chiles and meat, cumin, onion, garlic and oregano. Don't fall for the mistake thinking that oregano is solely italian.

Wife's chili recipe....it has won a few work chili cook offs. I use Shiner beer and have made it with venison, beef, and nilgai. Chili recipe

My recipe is exactly the same as Kattelyn's recipe except I add a bottle of Shiner Bock or Sam Adams. My mouth just started to water! hahaha