Check out this Venison Chili we made in the cast iron over an open flame. We cooked it low and slow for about 4 hours.
Recipe:
2# venison (ours is chopped into stew meat size pieces)
1 medium yellow onion (chopped)
1 can Diced Tomato & Chili (aka Rotel)
1 large can Ranch Style beans
1 can tomato sauce (or paste)
Chili Powder (we prefer Mexene Chili Powder)
Ground Cumin
Smoked Paprika
Salt
Pepper
Garlic
Water to keep consistency