Thanks to friends who hunt, we have some pounds of ground venison. The thought of venison leads to the thought of venison chili. I used to make venison chili with venison sausage (a combination of venison and pork sausage ground together) so, looking at this ground venison (lean is an understatement) I took about a third of a pound of pork sausage, cut it up into bits, and mixed it with the venison while starting the venison. Then a big fat yellow onion, chopped, and six cloves of garlic, chopped, went into a Dutch oven to saute while the meat partly cooked in the iron skillet. Then combined the two in the Dutch oven, with the packet of chili spices I like, a can of Ro-tel original and a can of plain diced tomatoes, and set it bubbling away on the back of the stove. A couple of hours ago I ate a few spoonfuls (good, but not quite there yet.) I think it could've done with a bit more pork sausage--it's been several drought years and none of the deer are carrying much fat. Still...good stuff for a cold night and predictions of more cold tomorrow.