In a large pot, brown two pounds of venison, green pepper, green onions (complete with tops), and chili peppers on low to medium heat.
When browned, drain off any fat, add a chili seasoning packet and continue to cook for another five minutes.
Add a can of chili beans, a can of black beans, Worcestershire sauce and a quarter cup of water.
Stir in tomatoes and tomato sauce and raise the heat.
Grate one double square of semi-sweet chocolate over the chili or more for a smoother flavor and stir it in.
Bring the chili to a mild boil, reduce the heat, cover, and let it simmer for 30 to 45 minutes.
If ground, recommend browning first flattened very thin then chunked - much better maillard affect.
Or consider dicing into ~ 1/2" chunks instead of grinding.
Or slow-cook then pull/shred then brown.
But best of all might be smoke a couple hours than finish slow (sous vide might be nice) then pull/shred. (smoke 2.5 hours @ 225, then sous vide 14-18 hours @ 180)