us northern boys do things a bit differently.. pretty simple recipe with a nice twist at the end.

4 pounds of ground seasoned venison
1 stalk of celery
6 cans of beans
6 cans of diced tomatoes
6 FRESH habanero's
6 FRESH chillie peppers
6 FRESH jalapeno's
3 FRESH cloves of garlic
some chillie powder to taste
some water

Get a can of beer and open
brown the meat, toss it in the pot, drink beer
dice the celery, toss it in the pot, drink beer
open the can's of beans, toss em in the pot (liquid and all, the sugar helps cut some of the acid), drink beer
open the can's of tomatoes, toss em in the pot, drink beer
de-stem the peppers, toss em in a food processor, add to pot as prefered, add to salsa you have been eating while making chillie, drink beer
Dice the garlic, toss it in the pot, drink beer
then add the chillie powder and water as needed.
Stir the pot, let it simmer for an hour.

"secret part"
4 large Pablano peppers
shredded peperjack cheese

Cut the tops off the peppers and stuff with chillie, trim the tip to fit back on the pepper then place it on and use toothpicks to hold in place.
put on a pan and place in the oven at 735 degrees for 25 minutes
remove the peppers, slit them down the center and add the cheese
place back in the oven for another 10 minutes,
remove and eat

the original pot of chillie can stay simmering for a total of about 3 hours, make sure you stire it.