For much of my adult life I have sought the El Dorado of venison chili recipes, the Bowl of Red where the emphasis was on its ease of preparation, its authenticity and its high degree of can’t miss. During this exaggerated period of dissatisfaction, I’ve eaten spoonfuls of really terrible chilies and I’ve gluttonized a handful of really spectacular ones. Until very recently, all of my personal attempts at the creation of chili had run the gamut of eatable: from rather putrid plops of over-spiced craziness to the margins of “no one was killed.”