We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also be sure to cut up the cooked bacon. Its a hearty manly chili but don't be afraid.
We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also be sure to cut up the cooked bacon. Its a hearty manly chili but don't be afraid.
Excellent!!!! A show stopper!! I made a few changes at the suggestion of some of the reviews: used 1 lb ground venison and 2 cans black beans drained; did not add the salt; did not add oil (bacon has enough fat to cook the venison); cut wine back to 1 cup used about 1/4 cup to deglaze pan after cooking bacon and venison; used entire small can of tomato paste (6 oz/5 tbsp); doubled the chili powder and cayenne pepper; left out cilantro (allergy); did not have red wine vinegar so used 2 tbsp of GOOD balsamic vinegar. Turned out a little sweet but I used a Spanish fortified wine that already is sweet so with the dark brown sugar a little too sweet. I will use same wine and cut back on the dark brown sugar next time. I also will add some chipolte peppers for some smoky heat. Can't wait to make it again!!
This is an excellent recipe. My boyfriend wnet hunting and came back with far too much venison to know what to do with. I found this recipes and as soon as I read the ingredients I knew this was gonna be good. And it was! My boyfriend brought a batch in to work and all his co-workers devoured it immediately. We added extra of the hot spices because we like our chili to have more of a "kick". I will certainly make this recipe again. Friends have already asked for the recipe.
This was very tasty! You should not add the salt to taste just add it after you cook it IF you think it needs it this came out WAY TOOOOO SALTY! This was like a very good stew not chili we like thick HOT chili. This was still very tasty!
This was so good. I made a few changes to go with things on hand. used bullion cubes instead of broth and tomato sauce instead of paste. and garlic powder instead of cloves. I left out the cilantro. I don't usually like venison chili but this was great.
Very good recipe. Not the usual chili flavor but still very good. Used all ground venison and served on rice. Family and friends really enjoyed it. I plan to make another batch and take it in to work. Recommend as another reviewer has also not adding the salt as in the recipe but using as seasoning at the table. Also recommend increasing the black beans to 4 cups. Could also eliminate the canola oil to fry the bacon. Frying 10 (chopped up) strips of bacon yields more than enough fat in which to brown the venison. Regardless this is a GOOD recipe.
Oh soo good. One of the best chili's I've ever made. I left out the cilantro (simply because I don't like it). I was a little short on red wine too but it was all ok in the end. Loved this one!
Great Scotch! I'm not much for venison but we have alot of ground deer burger. I've been looking for a recipe FOR DEER not substituting from beef (those never seem quite right). This was really nice even with the ground meat instead of chunks. Thank you much!
I love this recipe as do many of my friends. So much so that I change the quantities to fit 25 servings from the normal 7. My dad is the hunter in the family and I stumbled across this recipe last year during football season after he had given me a large quantity of the meat. I use roast meat that I hand cut down into about 1/2" x 1/2" cubes. I made this for some friends many of whom had never had venison or said they did not like venison and it was a showstopper. In fact the promise of this chili being made again this week is what convinced several of my friends to help me move this last weekend! A couple of changes that I make are 1: increase the tomato paste and add some flour/water mixture to thicken it up; 2: use a cab/merlot wine; 3: increase the spices not too much because I love that it is slightly sweet and then the heat kicks in; and 4: I use the juices/fat that I get from frying the venison in the bacon fat and add it back in instead of some of the chicken stock to put back in all that wonderful flavor. When making the 25 servings it really does take much longer to reduce the liquid down but the wait is well worth it. I haven't had any problem with the salt but I add very little relying mostly on the bacon drippings and make sure to use unsalted butter. A wonderful recipe even for those who say that they don't like venison!
