Brown ground beef or venison and minced jalapeño in a skillet until all the pink is gone. Drain fat, retaining 1 Tbsp. for onions. Place meat in crockpot.
Cook onions and garlic in skillet with retained fat until translucent. Add to crockpot mix.
Add tomatoes, tomato sauce and pinto beans to meat mix. Add spices; onion powder, chili powder, oregano, salt, cumin, and if desired; red pepper and cayenne. Stir.
Turn crockpot on high and simmer/cook chili for 5 hours, stirring occasionally. Feel free to add more of any spice to suit your tastes.
Serve with cilantro, sour cream, cheese and frito chips on top for the perfect meal!