The recipe is this one, except I substituted 2 lbs. of venison (which I ground myself along with a couple strips of bacon for some added fat and flavor) for the beef chuck. And I used a can of black beans and a can of light red kidney beans, as opposed to two cans of kidney beans. Otherwise, the recipe is exactly the same.
The quality of the venison was excellent, and it was so lean and flavorful. A fantastic, mild venison taste really cames through, and I hardly had to skim any fat from the chili while it was simmering.
My chili has sort of a "sweet heat" to it, which I like very much. Served with a little grated sharp cheddar, and some hot sauce on the side; perfect cold weather football food. Yum! :)
