Heat the oil and butter in a large pot or Dutch oven.
Add the venison and sausage and cook about 10 minutes, stirring to break up the pieces.
Stir in the onions, garlic, and jalapeño pepper and continue to cook until tender and translucent.
Add the cumin, chili powder, oregano, thyme, bay leaves, adobo sauce, salt, and pepper. Stir well. Cook for about 10 minutes.
Add the beef broth, chicken broth, tomato sauce, Ro-Tel tomatoes (or regular tomatoes) and bring to a simmer.
Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
Add corn if desired.
Taste and see if the chili needs any additional seasoning.
Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.
You may add some sour cream and shredded cheddar cheese, if you like.