Not Texas chili by no means, but some fall deer chili made with homegrown ingredients.
The mater cleanup.
The mater's, peppers, deer, and other ingredients.
A little fat to help brown the meat because ground deer has none, or very little.
Browning the deer in the bacon fat. Yes I left the bacon in there too.
Adding some cull onions I had that year.
The rest of the ingredients added.
Finished product, served with pimento cheese, and peach cobbler for desert. I remember the meal being quite tasty!