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Deer Chili
This is Carlos Braud's recipe. He doesn't measure exactly, he goes by taste. This was cooked in a large cast iron pot over a wood fire.

20 pounds ground venison
10 pounds ground pork
12 lbs onions, chopped
3-4 bell peppers, diced
3 pods of garlic, peeled and minced
3 stalks of celery, diced
enough sliced green onions to make a cup or so
2 large cans whole tomatoes
1 gallon + 2 tall cans tomato sauce
chili powder to taste
cajun seasoning to taste
4 large cans NOLA style red kidney beans
extra diced bell pepper and green onion for adding at the end

Carlos split wood and stacked it for the fire. He let it burn about 30 minutes, until the flames died down and the wood was ashy before cooking. He kept the heat at a medium flame until the simmer part of the cooking process, where he raked the coals around to have a nice, even bed of heat.

In the pot:
Brown the ground deer, cooking about 15 minutes until the water is gone. Add the pork and cook another 15 minutes. Add the onions and cook 10-15 minutes. Add the bell peppers, celery, garlic, green onions, 1 large can of tomatoes and cook 15 minutes, stirring well. Add the tomato sauce, the other can of whole tomatoes, and chili powder and cajun seasoning to taste. Let simmer about 2 hours. Add the beans with their liquid and any additional bell pepper or green onion that you may want to add. Check for seasoning. You might want to add a little sugar. Let simmer about 15 minutes, then serve.