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!
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If you like HEAT, and a different twist on traditional Chili - this is it! The spice combo is...