So my chili to today will be sans venison.
I am doing 5 lbs (I make larger batches and eat on them for 2-3 days then freeze the rest). I am using 3 lbs of very, very lean grassfed beef, and then 2 lbs of normal grassfed ground beef (I think grassfed tastes better).
I mixed a shit load of spices (other than the cumin) in with the meat last night, as well as some green chilies (for flavor), and let it sit, covered, in the fridge.
Today, I will cook down one, large chopped onion until translucent, add garlic, then add the meat. Once the meat is browned, I use chicken stock and crushed tomatoes, then usually one or two small cans of tomato paste (all about taste at this point). I am also adding seasoning to taste. I use cumin, chile, cayenne, hot paprika, pepper, and a touch of salt (I am not much of a salt person), and again, am tasting to get the blend right. I do not measure anything. I am planning on doing jalapeno floaters more for flavor than heat (I like the taste of jalapenos).
We shall see. I made a similar batch last year (though it was the venison/beef mix), and it turned out really well.