and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Football season is here, and with that comes the fall weather and, of course, delicious comfort foods. Kick off the season with Open Season's Venison Chili, which will be a great addition to your lineup. 

Award-Winning Venison Chili 

- 2 pounds ground venison (or beef)

- 1 cup Spanish onion, diced

- 2 jalapenos, diced

- 2 tablespoons minced garlic

- 2 tablespoons Worcestershire sauce

- 1/4 cup cabernet sauvignon

- 1/4 cup tomato paste

- 1/4 cup Frank's Red Hot

- 1 cup water

- 1 cup dark brown sugar

- 1/2 cup Open Season Chili Seasoning (see note)

- 1 tablespoon kosher salt

- 128 ounces crushed tomatoes

For the ground meat, consider doing 80 percent venison mixed with 20 percent beef.

Brown meat and set aside. Do not drain.

Saute onions, garlic and jalapenos until onions are translucent.

Deglaze the pan with wine.

Combine remaining ingredients and simmer for 1 hour.

Note: Open Season sells the chili seasoning at farmers markets. Or you can buy a store-brand version of chili seasoning, such as McCormick. 

For the crushed tomatoes, it's about 4 1/2 28-ounce cans.

Serves a crowd.