Venison Chili

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I tweaked it a little bit, and I would not add the bacon, just la little bacon fat. Absolutely fabulous. Thanks Emeril from a fan who stopped watching you years ago.

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Per the suggestion I made in my last review I did pressure cook the venison and the resulting chilli was resonably good. I did originally prepare the venison as directed in the recipe and it was like chewing on chunks of rubber. To all the reviewers who added pork, beef, beans or the like they should not be reviewing the recipe - they have substantially changed it. It is Tex-mex style because it has no beans. If you don't add venison it is not "venison chilli" as the name would indicate.

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This recipe is so easy and probably the best chili I've ever had. I also threw in a can of drained and rinsed black beans, but I also left out the green pepper (hate it and cut back the cayenne pepper (only needs 1/4 to 1/2 tsp to be enjoyable - 1 tsp is too much if you don't like spicy.
One other good thing about this recipe is that it turned out awesome in my crock pot! I did cook the venison in a frying pan before putting it in the crock, and also the onion and garlic, then just put everything else in the crock pot and let it cook on low for 6-8 hours. Venison was so tender it fell apart in the mouth.
Flavor is awesome - wouldn't change anything else.
Served with plain cornbread.

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I enjoying making and eating this chili! It was easy, and pretty quick. I used 2lbs of venison steak. I added back the bacon before the 35-45 minute simmer. Only used 2tsp of chili powder and 1/4tsp of cayenne and it's still quite hot. Glad I cut those down, you can always add more if needed. Also used low sodium broth and no salt added tomatoes - again, you can always add more if need be.
Tasty! Posted on my blog also www.pickleypear.com

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I found this recipe VERY easy to make. I added back in the bacon, but the recipe hadn't mentioned to do that. I also "kicked it up a notch" with some drained black beans. I doubled the recipe and think I'll even quadruple it next time, because everyone came back for seconds! It was an enormous hit with all of my guests! The only problem is finding enough good venison to keep making it!

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I typically am not a huge fan of chili or venison, but this was delicious and so easy to make!

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My Wife and I had our first annual "Chili Cook Off" on Superbowl Sunday. I used this recipe and my Wife used some store bought stuff with a generic Chili seasoning packet...not much competition. I used some Venison Stew Meat and a pound or so of regular chopped meat along with a large can of Kidney beans. Since my Mother-in-law drank all of my Red Wine, I was forced to use a cup of Port Wine instead. I wasn't sure how it was goig to turn out but I was amazed. It was fantastic! My Kids loved my Chili and my Wife actually liked my Chili more than her's. Sorry Honey...can't beat Emeril!

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This recipe was very easy to follow and everyone raved about it, there were no leftovers. I used ground venison, and substituted dark beer for wine.

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My daughter and I made this for dinner on a cold winter evening just before Christmas. My husband had three bowls! Both my daughter and husband were going on and on about this being the best chili they had ever had. We made just a couple of adjustments - preground venison for chli and added the venison before the simmer time. Thanks Emeril = you've done it AGAIN!

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I made this exactly as stated, except I didn't have venison shoulder. I don't know what cut it was, because a friend gave it to me, but it was very lean with no fat at all. It was very good, a little spicy, not too much. I made bacon cornbread, with the leftover rendered bacon, to go with chili. Great on a cold winter day.