Prepare meat. I enjoy using deer steak, chopped in 1/2 inch squares or smaller. Stew meat works well too but I like to keep it chopped small so every bite is meaty but not overly chunky. Remember, this is chili, not beef stew. Also, the best meat in the world won't fix a broken soup base but the right meat will transform it into a religious experience. In a pinch, hamburger can work ok but keep it lean. Fatty meats will change the flavor of the base.

Add ingredients to a large crock pot, including meat. Make sure all ingredients are well mixed. Set crock to slow cook. Cook all day. Well, at least 4 hours but I frequently have it going for 6 hours or more. Stir at least every 15 minutes for the first 2 hours then every 1/2 hour until done. If you like thicker chili, add less water but don't skimp on the V8. Also, the chili sauce really is the cornerstone of this recipe. I buy 2 12oz. jars and add one and a half to the mix (18oz.) You can try two full jars but I find that it becomes overpowering at that point. I used one jar for years before adding the extra 1/2 jar. A little goes a long way here.

Notice: this is a chili base. Its great on it's own. But I don't ad salt or pepper or any other seasoning to the base outside of what's here. After this has cooked 3 hours start adding in whatever else you might like. Ideas are celery, rice, potatoes, peppers, or whatever else grandma used to use. Add salt and pepper to taste (I don't add any).

Ingredients variations: V8 - I use regular V8 so I don't have to add any salt. You could use low sodium V8 or even their spicy variation works great. Go check out all the V8 variations in your local grocery store. They would probably all work well...except maybe the fruity ones. Kidney beans - I use one can of dark and one can of light red beans. You could certainly use 2 dark or 2 light or no beans at all. I do it my way because I think it makes the chili look nice in the bowl. Chili seasoning - I really like McCormick. Use whatever you prefer but use 2 packages. Over the years I discoverd my favorite mix is one mild and one hot. Louisiana Hot Sauce - I use 6 shakes but you can modify this as you see fit. I like my chili spicy but not hellfire. This is holy chili not unholy chili.