Reviewed: Mar. 18, 2008

Excellent. The kids ate it up. So did Hubby who hates venison!

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Elizabeth D.

	Cooking Level: Expert Home Town: Nashua, New Hampshire, USA Living In: Wilton, New Hampshire, USA
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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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J. Pecoraro

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA
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Reviewed: Jan. 29, 2008

BLAH!

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Stacey


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Reviewed: Jan. 6, 2008

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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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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cmeroar123

	Cooking Level: Intermediate
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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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Rosebud

	Cooking Level: Expert
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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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ceci


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Reviewed: Feb. 23, 2007

I have made this twice and it was a big hit!

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Sara


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Reviewed: Jan. 1, 2007

Just O.K., more like stew than chili. Not thick enough and didn't really have a chili taste. Maybe we are just to picky about our chili in Texas.

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bowtech


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Reviewed: Oct. 24, 2006

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!

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kitt


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Reviewed: Mar. 23, 2006

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!

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Lisa D.


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Reviewed: Mar. 9, 2006

My husband and I were wowed by this recipe. I don't care much for venison, but my husband does and we both loved this hearty soup. I used cooking wine instead of the real deal. This chili also freezes well. It requires quite a bit of prep work, but worth every minute - it's a keeper.

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Gwen P

	Cooking Level: Expert Home Town: Sweet Home, Oregon, USA
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Reviewed: Feb. 6, 2005

I loved this recipe. I even make this at campouts over a fire in a dutch oven. i let it simmer slowly for 2 hours and seldom have leftovers.

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OHHI40


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Reviewed: Jan. 19, 2005

Maybe this chili wasn't meant for the slow cooker, therefor it did not come out right.

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JADE18421


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Reviewed: Jan. 17, 2005

i love this chili its great because i love venison meat!!

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MASTERCHEF22

	Cooking Level: Intermediate Living In: Egg Harbor Township, New Jersey, USA
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Reviewed: Jan. 8, 2004

This is very tasty. I am always looking for new ways to prepare game. I do recommend spicing it up with a little hot pepper.

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littlemiss52


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Reviewed: Jan. 7, 2004

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!

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Luvs2Cook!

	Cooking Level: Expert
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Reviewed: Dec. 31, 2003

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.

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BIGDOGREG


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Reviewed: Dec. 31, 2003

This recipe is really good for those of us who don't like the strong taste of venison. Both my wife and my mother like this chili and neither like venison. I did modify it slightly. Instead of red wine, I used 1 cup of port and instead of chili powder I used fajita seasoning and omitted the cilantro. HIGHLY HIGHLY recommend this recipe!!!

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