Parolee Chili

7 pounds venison, ground

3 No. 10 cans tomato sauce (gallon)

6 onions, chopped small

2 cups chili powder

2 tablespoons chopped garlic

3 chili peppers, chopped small

3 tablespoons cumin

3 tablespoons oregano

2 tablespoons paprika

2 tablespoons black pepper

4 tablespoons liquid hickory smoke

1 bunch cilantro, chopped fine

4 whole jalapeño peppers

Brown meat and add onions, cooking until onions are clear. Add chili powder, garlic, cumin, oregano, paprika, black pepper and liquid hickory smoke. Stir. Add chili peppers and tomato sauce. Let simmer for about 1 hour, stirring every five minutes. Wave jalapeños over chili and stir. Serve chili in bowls, sprinkling cilantro on the top.

Note from cook: Chili is best when served with beer.