The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 12, 2012
This is the best! We weren't sure at all what to expect, but we were far from disappointed. LOVE! So flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 15, 2012
Love this Chili! I'm always looking for different ways to prepare venison and this is one of the best
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 4, 2012
Great chilli! I used half ground beef and half ground venison. It was delicious! This would be great with some Jalapeno Cornbread Muffins. The red wine is perfect with the venison.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2012
I didn't like the red wine vinegar in this chili but I also used (venison) breakfast sausage so it's mixed meat. The vinegar might be better with stew meat since it will have more of a gamey flavor.
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Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2012
Every time I make this recipe I get fantastic reviews. Of course when you kill a deer you have plenty of meat to go around, and this chili is a great way use up all that meat. In addition, chili recipes are always so dynamic...you can add ingredients at any point to alter the taste if needed. I usually add 2 cans of seasoned black beans with jalapenos because we like more spice, instead of the regular 2 cups of black beans. I also substitute the cayenne and chili powder with a cajun seasoning for ease. Instead of cooking everything in a big pot, I saute the onion and garlic as specified, then add that plus the vinegar, tomato paste, chicken stock, etc. in a crock pot on high. Then add the cut-up cooked bacon, cooked venison, and beans in the crock pot. Give it a good stir and let the ingredients mix on high temp until the chili reaches the desired consistency and flavor. For me that's about 12 hours. But the nice thing about this method is you can mix everything the night before, put the crock pot on whatever temperature you desire, and have dinner ready when you get back from work the next day!
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Cooking Level: Beginning

Home Town: Lincolnton, North Carolina, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 13, 2012
Yummy! We substituted ground beef for the venison and it was still amazing.. Definitely a must-try...
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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 6, 2012
WAYYYY too much wine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 2, 2012
A Very Hearty Chili! Different from any I have ever had before. The flavor is quite good. I used ground venison also, whole can of tomato paste, used southwestern blended chipotle chili powder and doubled it. I cooked it on high in the crock pot for 1.5 hours and served it with Grandmother's Buttermilk Cornbread. Thought we had died and we went to heaven stomach first!
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Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2011
I call this Chic Chili because the gals in our dinner group loved it, and the men said it didn't taste like normal chili. They were right; it was different, but DELICIOUS. How can you go wrong with a butter base and red wine reduction? The smell and taste was fabulous, but "too sweet" for the guys. My husband said he would eat it again if we added in more "chili" flavor. I would eat it again just as it is. The only alteration I made was 1/8 tsp red pepper instead of 1 tsp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 7, 2011
Everyone though this was the best chili they had ever had! I added a jalapeno and lots of chili powder and chipolte chili powder to give it a kick. Served over rice with corn bread!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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