Ok Joe, let's see.....

I browned 3 lbs of deer burger (with a touch of olive oil) along with one chopped jalapeno, and one chopped large onion. Sprinkled salt, touch of garlic, spicy montreal steak seasoning, southwestern chipotle seasoning, crushed red peppers, bunch of chili powder, and a splash of Dales Marinade. I want all this seasoning/flavoring driven into the meat from the get-go!

Once meat is ready, which I like frying/sizzling mine on very high heat - very fast, to only brown and not to overcook (for chili anyway)........... then I poured in 2 beers, another chopped jalapeno, chopped serano, chopped bell pepper, chopped pablano, chopped anaheim , another large chopped onion. Steamed that all together for about ten minutes, as the beer cooks back down.

Then started adding my "tomatoe base" to it...
Big can of tomatoe sauce, one very small can of tomatoe paste (for thicker chili), bunches of canned stewed and diced tomatoes (some come with green chilies already added, etc) I experiment with the different kinds. I add a little water to every can to rinse the can, and then dump it in the chili (even with the beans, coming up).

Then I brought it all to a boil for maybe 6-8 minutes. Then I added my 4 cans of HOT CHILI BEANS. And now I also added the 3 avg size potatoes that I had cubed real small, and boiled separately on the side earlier to a very soft consistency.

I started adding LOTS more dry seasoning to the chili for "proper taste".
Lots of chili powder, habanero powder, crushed red peppers, spicy montreal, large freshed cracked black pepper, and salt.

Covered with lid cracked open half inch, turned heat down to a very slow simmer..... for 2hr minimum!

I'm sure I forgot to list something in there somewhere.......... but like Corey said above; my chili is never exactly the same, but you KNOW it's mine when you taste it. It's PACKED with flavor