Method:
1. In your heavy-bottomed stew pot, brown the venison. You may have to do it in batches. I browned my stew meat first and then my ground meat. Set aside the browned meat.
2. In the same pot, cook the bacon over med-lo heat. You want all the fat to render out and the bacon to brown. Set the cooked bacon aside with the venison.
3. In the same pot with the bacon fat, cook the onions, chilis and peppers. The water from the vegetables will loosen up all the brown bits from the bottom of the pan. Stir the vegetables frequently and scrape the bottom of the pan as you do. Cook until soft, about 5-10 minutes.
Add the garlic and vinegar and cook another 3 minutes. Add chili powder, cumin, paprika, salt, pepper and cinnamon. Stir the spices into the vegetables and cook for another 3 minutes, stirring frequently. Add the bacon and venison and cook for another minute.
4. Add the honey, beer, wine and tomatoes. Stir well and bring to a boil then reduce heat to a low simmer.
5. Cook at a low simmer, stirring frequently, uncovered for an hour. As the chili simmers, the tomatoes will break down, but feel free to smoosh them against the side of the pot to help them break apart.
6. Taste and adjust the seasoning.
7. Add the beans (this is when I added the corn) and let simmer for another 15-20 minutes or until the chili is thick enough for your liking.
I simmered mine all day.
