I have collected quite a few award winning chili recipes. This one won the Terlingua International Chili Championship in 1988. It is special in a couple of ways. It uses the "bag" method where you group your spices ahead of time which makes the cooking process much easier. It is one of the easier recipes for award winning Texas Red.
You don't have to cut up the meat and there are only a couple of steps in the cooking process.

Ingredients
2 lbs chili ground beef chuck roast (do not use hamburger)
1 TBS bacon grease

Bag No. 1
3 TBS Chili powder
1 TBS garlic powder
2 TBS onion powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper

Bag No. 2
3 TBS Chili Powder
1 TBS cumin
2 TBS garlic powder
1/4 tsp white pepper
1/2 tsp oregano powder
pinch basil

Other ingredients
1 14 oz can chicken broth
1 14 oz can beef broth
1 8 oz can salt free tomato sauce
1 beef bullion cube
1/2 tsp light brown sugar

Heat bacon grease till smoking and brown meat until it makes it's own juice. Stir continuously, add broth and half of bag No. 1. Cook covered at a medium boil for 45 minutes, uncover and stir every 10 minutes,adding water as needed. Add rest of Bag no. 1. Reduce heat to low boil. After another 45 minutes add all of bag no. 2, beef bullion (crushed), and brown sugar. Cook another 10 or 15 minutes stirring every few minutes.

Is better the next day.

Would it be good with venison chili meat as well?

Of course, but it would be a little dry. Beef chuck has just the right amount of fat. I was going to post one of my venison chili recipes sooner or later anyway so I'll post you one today. One was posted last week with beans (I Know, we won't go there).

Or you could just do what my mother did and fry up a few extra slices of bacon as a base for the dish. Yum, but we don't use bacon the way we used to.

I don't see it yet

OK OK, can't a guy be a little lazy sometimes?