Ingredients- 2 lbs. venison steak, diced -or- 2 lbs. venison burger -2 tbsp. olive oil -3/4 cup carrots, sliced -1-1/2 cup celery, sliced -2 medium yellow onions, chopped -1 small red onion, chopped -2 cups mushrooms, sliced -1 red bell pepper, chopped -1 green bell pepper, chopped -3 jalapeno peppers, minced -10 cloves garlic, chopped -2 tbsp. dried parsley -2 tbsp. chili powder -1 tsp. garlic powder -1 tsp. pepper -1 tsp. salt -28 oz. can, whole peeled tomatoes (To make this dish milder cut down the quantity of jalapeno peppers). Cooking- Brown meat in 1 tbsp. olive oil, salt and pepper to taste, set aside. In a large pot, add 1 tbsp olive oil, then sauté carrots, celery, onions, peppers, mushrooms and garlic until tender. Salt and pepper to taste. Add meat, tomatoes (with juice), and remaining spices. Bring to a boil, then turn down heat and simmer for 45 minutes, stirring often. Serve in bowls and garnish with a dollop of Wisconsin style chili topping. Wisconsin style chili topping -8 oz. sour cream -1/4 cup mushrooms, chopped -1 small onion, chopped -1 cup shredded cheddar cheese Combine all ingredients, mixing thoroughly.