• Brown chorizo in a large heavy bottom frying pan with olive oil over medium high heat.. Break up and stir chotizo until nicely browned. Remove to Crockpot.
  2 links fresh Chorizo. removed from casings, 1 Tbsp Extra Virgin Olive Oil
• Add more olive oil, if pan seems dry.
• Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
  1 1/4 pounds ground beef
• Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker or Dutch oven when browned.
  3/4 pounds Venison stew meat
• Turn heat down to medium low heat. Sauté onion until translucent.
  2 cups Onion
• Add garlic and sauté for a few more minutes.
  6-8 cloves garlic
• Add jalapeños, chipotles and a few cups of tomatoes.
  1 Tbsp pickled jalapenos or 1 small fresh jalapeno chili
• Let the tomatoes loosen the fond (the brown stuff) from the bottom of the pan. It should take 5 to 10 minutes on medium heat, Scrape all of the fond off the bottom of the pan.
  14 cups crushed tomatoes
• Meanwhile, add the rest of the tomatoes and all the spices to the slow cooker.
  1/2 can (7 oz.) chipotle in adobo - chopped, 1 can black beans, drained, 1 can dark red kidney beans, drained, 1 can black eyed peas, drained, 1 tablespoon Chili powder, 1 tablespoon ground cumin, 1 tablespoon dried coriander, 2 teaspoon oregano, dried, 1 tablespoon Salt, 1 tablespoon Pepper
• When the bottom of the Dutch oven is clean, transfer all of the ingredients to the slow cooker. Add drained and rinsed beans.
• Heat the chili on high until the mixture comes to a low bubble, then reduce heat to low. Cook for a few hours on low, then cool to room temperature and refrigerate overnight. This is an important step. If you have to have it for dinner the same night, it won't be as good!
• The next morning scrape off the excess accumulated fat off the top and discard. Return to slow cooker for about an hour until the chili comes to a slow boil.
• Reduce heat to low and cook for another 5 hours or more. 8 hours won't hurt it.
• About 1/2 hour before serving, remove lid and stir in corn meal.
  1/2 cup Corn meal
• Serve hot with cornbread and a side salad, if desired.

For the chili bar

• Make the guacamole, if using.
  guacamole
• Make the cornbread. Let it cool when it's done and cut it into squares.
  cornbread
• Meanwhile, chop your choice of vegetables and add them to small bowls.
  tomatoes, sliced or diced hot peppers
• Add dippers like corn chips to small bowls. Spoon the sour cream in a separate bowl.
  corn chips, sour cream
• Grate cheddar or queso fresco. Place that in a ramekin.
  cheese