I wont give amounts as the amounts that I have in my head make about 5 gallons!
But I'm sure you all could wing it with ease.
Wild Game Chili:
-Minced garlic
-Minced shallots (widly available or a small red onion)
-Poblano chilis, diced (widely available)
-Vidalia onion, diced (or a yellow onion)
-Kidney beans (canned)
-Black beans (canned)
-Large diced tomatoes
-Ground Phesant (or chicken or turkey)
-Ground Buffalo (or beef, but buffalo can be found in local markets)
-Ground Elk (venison meat or you could use beef, or omit completely)
-Beef stock (or some sort of beef base or bullion, canned beef stock can be found in the markets)
-Chili powder
-Paprika
-Beer (something nice, not Budweiser!
)
-Red wine (just table quality is acceptable)
-Ground Cumin (a dried spice of the cilantro family)
-Fresh chopped Thyme (an herb widely available)
-Choalula (a typical hot sauce)
-Chipotles, diced (a canned variety is acceptable, it's essentially a dried and smoked jalapeno)
-Roasted habeneros, diced (extremely hot if not roasted)
-salt and pepper
-vegtable oil
-whole butter
-molassas
-brown sugar
Method:
-In a medium sized pot add vegtable oil and all the meats and cook on high heat until the meats are well browned.
-Add the garlic, shallots, poblanos and onions to the pot and continue to cook until they are soft.
-add beer, and red wine. (this will "deglaze" your cooking pot and release all the flavors and scrumptious pieces of food that get stuck to the pot.
-reduce the wine and beer until it is almost gone. (called "au sec" in French, or meaning "almost dry", reduction will intensify flavors as liquid is evaporated)
-Now add, all the beans (with all there liquid), tomatos, beef stock and diced chipotles and roasted habeneros. (roasting procedure will follow later)
-bring to a boil and then turn down the heat to a simmer and cook for about 2 hours.
-add spices. Remember to add in small amounts and taste often for your flavors as they will intensify the longer the cooking process.
-When finished, add salt and pepper to taste and the chopped thyme. Wisk in the butter, and add molassas and brown sugar to taste. This will add flavors and cut into any heat.
Special technique: If your chili is too spicy hot, adding cocoa powder will reduce the heat of your spice.
Roasting the habeneros:
-lightly coat the habeneros in oil and put into a 400-500 degree oven and let cook until the skin is dark brown and blistered. Remove from oven, let cool and peel off the skin and brown parts and remove the seeds. The pepper should be very soft at this point. Then dice small.
Enjoy!
.
I could do with some cooking lessons 
yummy!
