Looks like a good recipe I will make my usual note on chili. I never, ever use ground meat in any chili. I always use meat cut into 3/8 - 1/2" chunks then simmer for as long as it takes to tenderize it. It turns it into a whole different level of dish and I have never had anybody to try it that didn't prefer it.
It must be a regional thing because in some parts of the country it is common. I think in KY it may be due to our long history of Burgoo meet stews (traditionally barbequed meat, depending on region).
One related dish that can only be made from game meat is a French version of Hunters Stew I found in a rustic french cookbook. It was simple. Two lbs of lean venison or boar cut in 1/-3/4" cubes, one lb of tiny onions whole and 1 bottle of a dry red wine. Place all three of these together in a dutch oven or crock, cover and bake in a 275 deg oven until the meat is tender and the broth is velvet textured with a satin sheen. My wife doesn't like game but would eat the whole pot full. It has no salt, no pepper, no anything but the combination yields a truly unique taste and texture.
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