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.

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.

Great!!! The whole family loves it.

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

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!

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

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!

Whoever thought of putting cinnamon in chili should think again. Not a very good recipe. Way too sweet. I will continue my search for the ultimate venison chili recipe.

I used this recipe for a chili cook-off at my sons school. It was a great hit. I did not add the salt. I put in kidney beans, a little more chile powder, and only half of the cayenne pepper. We won Peoples Choice at out cook-off. A great recipe..

Wow! This is really terrific. Finally I have something I can do with all that ground venison in our freezer. My son doubled this recipe for us last night. A little bit was left over and I was planning to have it for lunch, but dh swiped it for breakfast! The only thing we altered was we left out the cayenne because our cayenne seems extra hot and we're not the types who can handle that much spice. Absolutely perfect! Thanks for sharing this recipe.

I work part time in a bar full of amateur and not so amateur cooks...When I brought this chili in, the whole staff went nuts over and are insisting I bring it in again and again. It's the best chili I've ever had.

This is a fabulous white chili. We halved the amount of bacon and added half again as much cayenne pepper and chili powder, and used fresh cilantro instead of dried. This recipe disappears almost as soon as it's put on the table!

We love the kick of this recipe. Good heat and flavor. It cans well and is great for a make ahead meal for company.

What a wonderful recipe! After reading the other reviews I also omitted the salt and it was just fine. Adding the salt would have made it inedible. Overall it was fabulous and we will prepare this again in the near future.

This was the first time I made anything with venison. It was good, although next time I will cut back on the salt if not eliminate it altogether. Plenty of taste to this dish!

I was given some venison , which I had never cooked before. This was a very tasty recipe, though I was glad I completely eliminated all 4 teaspoons of salt. I think it would have been inedible if that was used. You get more than enough salt with the bacon and chicken broth. I also cut the cayenne pepper to 1 teaspoon, which made it only mildly hot. My husband just adds more hot sauce when I serve it, as he likes to break out in a sweat when he eats chili!

Amazing!!! I was hesitant to the brown sugar and cinammon, but it added the perfect taste. I substituted chicken for the venison and it worked.

I acctually let it cook longer to thicken up, and was splendid as a more traditional chili, with a not so traditional earth taste