In my book, there is only one type of chili and it isn’t packed with beans and a scant amount of low-quality ground meat. A real chili should have chunks of high-quality meat in a rich flavorful sauce, no filler, plus some wicked toppings. Some people may say this isn’t “traditional,” but keep in mind that even traditional recipes are constantly evolving: the original chili of the 17th century is different than the chili of the 19th century. As far as I am concerned, this is 21st-century chili. Instant coffee, beer, and whole chilies and spices are key to building the deep, rich flavors of this chili. Thick, high-fat sour cream and freshly grated good quality aged cheddar make all the difference. And using venison in chili makes perfect sense, as it is much more flavorful than the more commonly used beef. Like any stewed dish, this chili will get better after sitting overnight and being served the following day.