Five Spice Venison Chili

Recipe please!!

Absolutely! Here you go:

2 lbs. Venison (beef will work too!)
2 cans Kidney beans
1 large 1 regular sized cans Tomato sauce
1 can Stewed tomatoes
3 cups Frozen corn
2 - 3 stalks Celery
2 – 3 shredded Carrots
1 large Onion (yellow)
4 cloves Garlic
½ Jalapeño
1 Beer (lager or stout if I have it but any will do, I use Kentucky Bourbon Barrel Aged Ale)
Chinese five spice
Chili powder
Cumin
Celery salt
Ground mustard
Dark brown sugar
Chocolate Balsamic Vinegar (I get mine at Fustini’s, if you can’t get any, balsamic vinegar will do)
Garlic Extra Virgin Olive Oil
Salt
Pepper
All spices are to taste depending on how spicy or flavorful you like it!
Heat the onion, garlic, carrots, celery and jalapeño in some Garlic EVOO until tender (sweat them), then add the venison and brown with all of the spices. Strain out the fat and add the remainder of the ingredients to a stock pot. Cook until done, I usually cook on low for a few hours, like spaghetti sauce, I think chili tastes better the longer you cook it!