This recipe was found in the deep archives of Fearless Rick's computer, dating from October, 2017, so it appears to have aged well.

As far as is known, this particular chili recipe was only performed once, though the result, judging by the few who enjoyed it, was nothing short of spectacular, thus, the name, Masterpiece Chili. Masterpiece Chili Recipe

pinto beans
black beans
1 lb ground venison
1/2 pound venison loin (chopped)
1/2 lb ground beef

oregano, parsley, basil, cumin, chili powder, cayenne pepper, black pepper, garlic pepper, 1 packet of chili seasoning.

a few cloves of garlic, minced

large roma tomato or two medium roma tomatoes
Green pepper
Red onion, white onion
1 can finely chopped/diced tomatoes 14 oz
2 cans tomato sauce 14 ounce
butter
olive oil
red wine
water

chop garlic, heat in pan w/olive oil and butter until sizzling, add to green peppers, onions and roma tomato with seasonings (hold off cayenne, chili powder, chili seasoning) and red wine in large pot with olive oil and butter. Cook 10-20 minutes or until onions start to caramelize.

brown meats, add to pot with tomato sauce and canned tomatoes.

add beans, cayenne, chili powder, chili seasoning, water (about 36 ounces, which will dissipate/reduce over time), cook 3-4 hours or until beans are soft and chewy. Add water as needed, stir occasionally, every 1/2 hour to 1 hour, bringing beans from bottom to top.

Cooking at start should be hot enough to induce a boil, then reduce to a low-medium heat, then to low for final 1 -1 1/2 hours.

add seasoning to taste with additional chili powder, pepper, cayenne; top with sour cream, shredded cheese, crackers, chips or whatever.

Notes: use drinking wine, butter is less than 1/2 stick, olive oil is minimal; seasonings are possibly a teaspoon of the main chili powder, cayenne, cumin. Use dry beans that have been socked for at least 16 hours, 24 hours is preferable.

This is not a hot chili. It's mild. For more heat, add jalapeño or serano peppers. in early stage of cooking.

Chili can be kept in pot for up to two days, covered, and reheated on demand. Can be frozen indefinitely or refrigerated for up to two weeks.