Brown ground beef (or turkey/venison) over medium/medium high heat in stockpot and drain off excess fat.
Add onion and peppers to the meat. Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
Add all remaining ingredients to pot. Stir all ingredients well and cook on medium for about 30 minutes, turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
This chili turns out wonderful! For leftovers, try this: Take the leftover chili (including sauce, etc), spread it into a lightly greased baking dish. Cover the chili with one can of drained yellow corn. Prepare cornbread (Mexican cornbread mix is great!) and bake casserole according to cornbread directions, allowing 5 to 10 extra minutes cooking time)