Start by cutting venison steaks or loins into cubes. Put cubes into a bowl stir in tomato paste and lightly coat all of the venison. Heat olive oil in a large kettle or cast iron skillet. Add venison cubes to hot oil and brown. Remove the venison from the skillet and set aside. Add Red Peppers, Green Peppers, Jalapeno Peppers, Red Chili Peppers, Garlic, White Onion, and Fresh Parsley and cook until soft. Once the vegetables are soft, add salt, pepper, thyme, chili powder, cayenne pepper, celery salt, Worcestershire sauce, a cup of red wine and the venison cubes. Bring to a boil. Add one can of chopped tomatoes, one can of tomato sauce and ½ can of beef stock or broth. Stir contents until mixed thoroughly. Bring to a boil once again and reduce heat to low. Add black beans, red kidney beans, and white kidney beans including the juice. Add 3 tablespoons of brown sugar and more Cayenne pepper to your taste. Let simmer for two hours mixing about every 20 minutes. When finished, sprinkle with cheddar cheese and fresh chopped jalapeño peppers.