The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 9, 2009
The other reviews convinced me to try this, and it was excellent! I also added some jalapeno and serrano peppers for extra heat, used half kidney and half pinto beans, and reduced the liquid by a quarter. I am sure that it would have been every bit as good as written, those are just my personal preferences.
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Cooking Level: Expert

Home Town: Hamtramck, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 6, 2009
Unbelievable. This recipe is a keeper. I used stew meat instead of venison and it came out wonderful. I also omitted the canola oil, fried the bacon, removed and then just browned the stew meat in the bacon drippings for 15 min. Don't think twice. Just try this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 30, 2009
Excellent Chili. It's definitely not the normal chili flavor, but excellent. I added a bunch of veggies, like carrots, zucchini, summer squash, celery and onion and cooked the whole thing in my slow cooker. I used venison chops. I could have left the meat on the bone and served as is, but I took the time to shred the meat and it was well worth it. It would have been nice to leave it on the bone too...for a nice dinner presentation. The meat was so very tender! Anyway, this is a keeper in my household. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 30, 2009
this came out great!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 26, 2009
Very good. Not your usual chili flavor but unique and good. Didn't have cilantro and added 2 habanero peppers. Think I would omit bacon next time just to decrease fat. Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 22, 2009
Great recipe. I didn't use as much of the beans, onions or red wine as it called for (purposely) and added a little more kick with the cayenne pepper, all according to my own palette. Another reviewer said cut the salt out, I agree, enough of that in the bacon cure. Took longer for me to reduce than I thought it would. Overall it was great, sweet up front and a subtle, spicy finish. *It's not your average chili, more like a chili/stew.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 5, 2009
This recipes is excellent! I doubled the cayenne and chili powder per another review, b/c living on the border, everyone likes a little more spice. Also, while defrosting the meat I put it in some milk to take some of the game taste out. Thanks for posting!
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Home Town: The Woodlands, Texas, USA
Living In: Del Rio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 23, 2008
Absolutely loved this recipe. I used kidney beans instead of black beans, but didn't change anything else.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 21, 2008
I too used ground venison for my version and it was excellent! Earlier reviews had intimated that the dish was not quite as fiery as one would expect chili to be, so I doubled the cayenne. I would still rate the end product to be a mild to medium chili, but the extra cayenne was a big help and added a bit of "after-glow". As far a cooking the meat, I omitted the canola oil and just used most of the bacon grease for the cooking fat for the venison. (After frying the bacon I poured out the grease and deglazed the pan with red wine. I added the resulting liquor and bits to the stock, and then returned most of the bacon grease to the pan to fry the venison) I took another shortcut by using two cans of black beans, drained but not rinsed instead of cooking 2 cups of dry beans. Also, make sure your reduction ends up on the high side of half or you won't have quite enough liquid.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 19, 2008
This was amazing! My family loved it, as well as the hunter that gave us the meat. He said it was the best venison chili he has ever had. Definately a different flavor, not a typical spicy chili, but amazing in its own right!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 19, 2008
This is not your typical chili. However, it was the best chili I have tasted using venison. The wine and bacon really make this venison chili great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 20, 2008
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 15, 2008
I had a hard time seeing this as chili with all the wine in it. I tried it and the taste was ok, but not chili in my opinion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 18, 2008
Excellent. The kids ate it up. So did Hubby who hates venison!
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Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Wilton, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 23, 2008
I had my doubts how a bottle of wine could make a good chili sauce, but I was pleasantly surprised. I followed the recipe exactly except for adding 2 habanero, 2 serrano, and 4 jalapeno peppers for extra heat. I will make this recipe again the same way.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 29, 2008
BLAH!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 30, 2007
This chili came out very thick with a few modifications. As always, i love some sour cream and cheese in my chili, otherwise it just doesn't cut it. Also, make sure you have some good bread to go with the chili.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 23, 2007
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.
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CLE

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 5, 2007
This recipe results in very hearty and tasty meal. I made it with ground water buffalo and substituted a reisling wine in lieu of red (its what I had on hand) and left out the cilantro (didn't have any) and it was still scrumptous. The vinegar gives it a good "tang" without it tasting like vinegar. Add some crusty bread and you have a great cold weather dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2007
I made this recipe with a few changes. I made it as a stew as some other people recommended. I left out the chicken broth and beans and followed the rest of the recipe as is except I added potatoes, carrots and two cans of cream of mushroom soup, it was wonderful. Served it over wide egg noodles, everyone loved it. Can't hardly taste the wild gamey taste. I will make this again for sure.
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