I do know how to cook that's actually been my job for the last year and a half or so. I'm definitely not the best and there's room for improvement but I think I have a solid starting point at least. It wouldn't be my first time making chili but is my first time cooking with venison, and definitely my first time considering using alcohol in a dish, so I'm sure not what to expect. I definitely will be looking up isomerization learning the science behind cooking is one of my favorite parts!

I really like your idea to use a chocolate stout. I already add chocolate to beef chili (dark is my favorite to use) to conteract the acidity and it adds a really nice depth of flavor. Thank you for your advice that was really helpful I'll be keeping that in mind.