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 Ommm....I'm tellin' Mom. 
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I prefer my chili to be a little more beefy, though mixed meat is the way to go fo' sho'. My personal fave is some beef, some deer meat, some pork. I don't like tomatoes in my chili, but they're not strictly verboten (and you didn't use too many and make chili-flavored tomato sauce, so I'm ok with it even though it isn't my way). Great chili additions (IMO): -Leftover smoked brisket -Leftover smoked (wild) pork shoulder -Chorizo (pork and/or beef...if you have good chorizo... bad chorizo is utterly worthless) -Coarsely ground deer meat -Deer ham meat (if you use backstrap your freezer is either too full or you need to slap yourself upside the head with a ball peen hammer) -Deer trimmings, various (if you've spent all day butchering deer carcasses) -Deer sausage -Cabrito (roasted baby goat) -Diced pork belly (proto bacon !!!) (combine fattier meats like pork belly or chorizo with leaner cuts like deer meat for just the right balance/texture...exact proportions to be determined by availability and mk. 1 eyeball... measuring chili ingredients with measuring spoons/cups is like measuring with a micrometer to cut with a chainsaw) Overall, I approve. No beans in chili, and "chicken fajitas" are the invention of yuppie yankee marketing scum (it's a cut of beef, not grilled meat wrapped in a tortilla... anybody want a chicken T-Bone?). "Green Chili" can be good, but it's not chili (chili is red). Well done. ETA: put a little cookin' on that tortilla white boy  ... that thing looks damnd near raw. Toasty brown spots make the tortilla.
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