2 lb. ground venison
4 Tbs. olive oil
2 tsp. salt
1/2 cup mild chili powder
1/2 cup brown sugar
4 Tbs. minced garlic
1/2 cup catsup
1 large red onion, diced
1 large white onion, diced
1 large can blended vegetable tomato juice
4 15-oz. cans stewed tomatoes
4 15-oz. cans Mexican-style chili beans
2 4-oz. cans mushroom stems and pieces
1 8-oz. can sliced black olives

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.