Chili cook off

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(i am not using ground beef)

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Powerman will be along shortly to answer all your questions

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1 (3–4 pound) venison sirloin roast, trimmed
1 tsp chili powder
½ cup olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 jalapeno peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
1 quart beef or venison stock (see recipe)
¼ cup hot sauce
1 tbsp ground cumin
1 cup beer
½ cup sliced green onions

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where are the chili peppers?

and 1 teaspoon of chili powder?

I'd look to someone a little further west than John Folse for a chili recipe

You are the first person that ever spoke of chili from an oven. Borrow someones jambalaya pot, brown the meat, pull it out, then veggies, then whatever liquids and spices(little to no salt at this point), simmer for thirty, then return meat, then simmer 60, then taste the seasoning of it again. Adjust as needed, simmer and stir til done.