The flavor of this chili is amazing and unique! The sweet and tangy tastes of the red wine and wine vinegar, combined with the salty warmth of the spices, is a perfect match for the venison. I only had 1 lb, which I cubed to about 1/2" pieces, so I added in a can of kidney beans. I also used coconut oil, a yellow onion, bacon bits, vegetable stock instead of chicken, and the whole can of tomato paste (mostly because I didn't want to waste it). I also threw in a cup of of chopped red pepper for color. It turned out more like a hearty stew, which was fine by me. It got rave reviews, and I think, like mossy chilies, will taste even better the next day. Serving over rice or mashed potatoes, I think, would be great to soak up all the yumminess!
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The flavor of this chili is amazing and unique! The sweet and tangy tastes of the red wine and...