In a large stockpot, heat the oil and brown the venison and garlic. Add the brown sugar, chili powder, and tomato juice; simmer for 10 minutes stirring occasionally. Stir in the balance of the ingredients. Reduce the heat to low and simmer for 1 hour stirring frequently.
Cool the chili and refrigerate overnight.
Re-heat the next day and serve with crackers and beer.
Serves 6 to 8.