2 lb. ground venison (elk, deer, pronghorn, etc.)
1 qt. beef broth
2 (14.5 oz.) cans diced tomatoes
1 (14 oz.) can black beans
1 (14 oz.) can yellow hominy
2 onions, diced
1 pkg. Williams chili seasoning
1 tbsp. chili powder
1 tbsp. cumin
4 cloves garlic, diced
1 tsp. salt
1 tsp. celery seed
cayenne to taste

Brown venison in skillet and drain. Brown onions in skillet and add with meat to cooking pot. Add broth and tomatoes and bring to boil. Reduce to simmer and add spices. Simmer for an hour; add beans and hominy and simmer another hour. (Ground beef can be substituted if necessary, lean chuck or round is better.)