Venison Chili

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on January 23, 2013

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    This would have been a 5 star rating, but it is way to hot. Totally overpowered my palate. I did a double batch with elk instead of venison. If I doubled it as per the recipe, I would be putting in 6 jalapeños. I cut it down to 4 and it was still overwhelming. I ended up adding more meat, lemon juice and unsweetened chocolate (all cut spice with out changing the flavor too much and that's the only thing that made it eatable.

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  • on October 21, 2012

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    This recipe was a disappointment at best. The spice totally overwhelmed the flavor; I love food with heat, but hot just to be hot where flavor doesn't come through is a no-no in my book. I couldn't appreciate the flavor of the venison--the only discernible spice other than pepper was cinnamon, and I wasn't too wild about that. This recipe has been firmly placed into my husband's "you don't need to make this again" category.

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  • on January 03, 2012

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    This recipe was very easy to implement and came out delicious! The reason I only gave it 3 stars is that it is waaaaaaaay too spicy! I like spicy food (especially chili, but this was just way too much for me. It was so spicy that it actually hid the rest of the flavors. I want to be able to taste the other spices and the meaty-ness of the venison, and all I could taste was hot! If I make this again, I would halve the amount of cayenne and the jalepenos. I like the smokiness of the chipotle powder and puree, so I would leave that alone. Other than the spice level, I loved this dish, and would try it again with much less pepper!

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  • on November 06, 2011

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    very good and easy to make

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  • on January 30, 2010

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    I love Venison Chili and this recipe took it to a whole new level thanks Bobby

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  • on April 09, 2008

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    This one is very hot, spicy awsome chili. Tasted even better the next day.

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  • on February 23, 2007

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    awesome

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  • on January 18, 2006

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    This was a great recipe that kept and didn't get that layer of fat that chilli gets. Though I did cut back on the chipoltes to about 1/2 a can and am glad I did.

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  • on December 19, 2005

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    I only used half of the Cinnamon and still it made it too sweet, the wrong kind of sweet for a Venison Chilli.
    It ruined the whole batch.
    Helene

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  • on December 18, 2005

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    Bobby my husband is so upset. He said I think you love him more them me....Hehe I must agree I would never kick you out of my kitchen! Your the best and this was super.

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