Emeril Lagasse from the Food Network has a simple and easy-to-follow recipe for venison chili. While the recipe takes over an hour to cook, it yields two quarts.
To make the venison chili, cook 4 strips of diced bacon in a large saucepan for four to six minutes, or until the fat is rendered. Remove the bacon with a slotted spoon, and drain on paper towels. Add 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes, and cook in batches, until well seared. Remove from the pan. Add 1 cup chopped onions, 1 cup chopped green bell peppers and 2 crushed garlic cloves, and saute until tender. Stir in 1 cup dry red wine and 1 tablespoon tomato paste. Bring the mixture to a boil, and stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 16-ounces can chopped tomatoes and 1 cup beef stock. Season with salt and pepper.
Let simmer uncovered for 35 to 45 minutes, or until the sauce thickens. Add the venison to the sauce, and cook for three to four minutes, or until just cooked through and hot. Check for seasoning, and serve with 1 cup grated Sonoma Jack cheese.