Reviewed: Nov. 20, 2009

This was truly yummy. Not the right recipe if you're looking for traditional "Texas" chili, but it is delicious in its own right. I'm lucky enough to be in NM where I can add fresh green chilis. So good!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rio

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

I won a local chili cook-off this weekend with this recipe! There were 10 entries total and I got a TON of compliments on how many layers of flavor this dish has. By the way, I assumed the author meant 15-20 seconds, not minutes, in the first instruction. Also, I used a yellow onion instead of red. Thanks for a wonderful recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

utahsnowboardin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

Fantastic recipe. I've never cooked venison before and didn't know what to expect. It's filling and hearty. I did follow the lead of other reviews and halved the amount of cinnamon and nutmeg and did not add any salt. I will definitely try this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

I would really love to give this recipe 5 stars, because it was absolutely amazing - but the 4 teaspoons of salt prevents me from doing so. Since I am trying to stick with south beach diet guidelines, as much as possible, I made the following modifications. I left out the salt, smart balance instead of butter, whole wheat flour, turkey bacon instead of regular, venison stew meat instead of ground (because I didnt' have the ground), and brown sugar w/splenda. Also because of my own personal preference I used diced chlies instead of whole, and only 1/2 tsp cayenne pepper. This is my favorite chili by far!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cassandra

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2009

don't add salt, half the spices

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LC

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

I used the spices in this recipe as a guideline for my own venison chili. I didn't follow the ingredient list, but I felt I needed to comment anyway because it was fantastic. I cut the cinnamon and nutmeg in half but followed the remaining spices exactly. I'm definitely going to keep this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

This is going to be a staple in my kitchen. I used a very smokey bacon and ommitted 3 tbsps of the salt and all of cilantro (because I didn't have any in the house). I built the chili on the stove top and then put the entire thing in the oven for 2 1/2 hours. Got rave reviews from hubby and friends who were over for dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tessie

Cooking Level: Intermediate

Home Town: Lennon, Michigan, USA

Living In: Ypsilanti, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

After reading each and every review I decided that this would be the recipe to WOW my husband with after a long hard day at work. Boy was I wrong! We both thought that the cinnamon and nutmeg were overbearing and to be quite frank, when mingled with the other flavors it was gross. The entire house reeked of the aroma of the chili. I was more than disappointed, especially after all of the positve reviews. I read the recipe more than once before I began and of course during and even after. I am now reluctant to prepare anymore venison chili recipes from this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JULIE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

This was AMAZING!!!!! My husband and I cannot get enough! I doubled the recipe, left out the salt, and 1/3 the bacon (less sodium). Served with cheese and sour cream. Too die for!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Satinka27

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

I have never cooked venison in the past, and I found that this recipe was extremely easy to follow, and the meat turned out tender and flavorful. So, I can safely recommend this for novice cooks. My husband took the chili to work with him, and his co-workers ate the entire pot. I'm making another pot tonight. I did cut back on the salt by one teaspoon, and I found that this recipe was plenty salty (and I generally like a lot of salt in my food.) I also do not own a meat grinder, so I diced the venison, and it turned out great. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASPINELLI23

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

This recipe as is is good. I think it can get a little better. I ended up tweaking slightly to what we had on hand and what we preferred in the Chili. This is a great base recipe. I used this recipe in a crockpot by adding all ingredients except the venison and some butter to cook it in and once cooked through I added salt and pepper to it and 1/3 cup flour to coat the meat and then threw that in the crockpot. I HATE the cinnamon and nutmeg in it though. I can still eat it but find myself not wanting much due to these ingredients. I even got nauseated when reheating it for the husbands lunch thermos this morning (due to the smell of that cinnamon and nutmeg in there) LOL apparently I am not a fan of these ingredients in this dish. I love the overall flavor beyond those ingredients and next time will simply Omit those. I did add a 28 oz can of petite diced tomatoes and 1/2 taco seasoning packet as well as about 2 TBSP Taco Sauce and about 8 diced pickled Jalepenos to the mix. I substituted dry northern beans (1 Cup) for the crockpot method instead of using canned. My family enjoyed this dish. I am new to eating venison so I have to say this recipe is great in that I didnt feel like I tasted a gamey flavor in our meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

Amazing! I used fresh cliantro-but everything else was as listed. I love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2008

The basic recipe was good, but it'll need some tweaking. Next time I won't put so much cinnamon in it. It was tad overpowering. Also, make sure you drain your bacon before mixing in. I don't believe the recipe called for that and the chili was a little too greasy. And one last thing is I'll add more cumin. Chili I like has way more cumin in it. My boyfriend absolutely loved it! He ate almost the entire pot over 2 days! I will definitely make again with a few adjustments!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

iheartmaddiegrace

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2008

We eat a lot of venison at our house & my husband LOVED this! We followed the recipe exactly & I wouldn't change a thing. Very tasty, we'll definetly be having this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kprzy

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

This is my first review on this site, and I think the chili merited it. I left out the cayenne and green chiles since I'm serving two kids under 5, but it still had a real depth of flavor that was really awesome. Great comfort food, and a perfect match for venison. I agree with the other comments on the salt. I used 1/2 the amount and it was a little salty. Will leave out next time. Thanks for sharing a great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RJ

Cooking Level: Intermediate

Living In: Salem, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2008

Great!!! The whole family loves it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

king_sides

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Great different chili recipe. I would eliminate the salt. There is plenty in the bacon and other ingredients.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

herbinator

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

If you like HEAT, and a different twist on traditional Chili - this is it! The spice combo is stellar in my opinion. I did not have venison nor bacon for this (used ground pork, and only 1 lb - all I had!) instead.. but can imagine how wonderful those two meats would be. Venison in chili is delicious, I much prefer it to ground beef. I prepared this in my slow cooker, because I like to use dry beans, which fare best in slow cookers rather than stovetops. So prepped all spices, thawed meat, soaked beans, chopped onion (used 4 shallots instead), and actually was out of garlic so omitted it entirely. Sauteed the shallot in butter & spices that night, added the meat and canola oil and let cook til slightly browned. Followed the roux/stock step, simmered with the corn for a few minutes.. then dumped it all into the crockpot, with the addition of 2 extra cups of chicken stock. Cooked 12 hours on low - it is just fabulous! Served with cornbread crackers. First time EVER I have not added vinegar, cheese, sour cream or any other toppings to my chili! LOVE THIS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

POSHPIXIE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

Great flavor. I too, left out the salt and it was just right without it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2007

Loved it! Changed it a bit: Followed steps 1 & 2, but also added seasoning and veggies from step 3 (cut cayenne down to 1 tsp total). Cooked the bacon separately, drained on towels, then added to prior mixture. Put mixture in crock pot w/cubed 2 pound chuck roast and simmered all day (about 8 hours). Definitely had more fat this way (no place for the roast to drain), but it was delish! (And I drained the fat off after refrigerating the next day). Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful