Delicious recipe--could not find chicken sausage so I bought ground chicken breast and added seasonings. Used canned tomatoes and subbed the liquid from the tomato can for the (yuck) water. I do not use water in soups or stews as it just dilutes the taste. Otherwise followed directions exactly and served with the CL wholegrain cornstick recipe. The goat cheese is genius--I also added some chopped cilantro and green onion for color and a bit of flavor burst.
This was one of the best chilis I've ever had! The flavor had so much depth and the goat cheese topping was an awesome addition! I will definetly be making this again!
I am always looking for creative ways to cook with venison since my husband is a big hunter. This recipe was awesome. My tweaks - I used one hot Italian venison sausage link, substituted a 28 oz can of whole tomatoes, coarsely chopped instead of the plum tomato. Since I added the juice from the tomatoes, I omitted the 1 cup of water. Also, I couldn't find ancho chile powder, so I used regular chili powder. Served with Mexican cheese and crusty Italian bread. My husband has already asked when I will make this dish again!
This is a great, solid recipe. Not too hot with a good robust, full taste. Goat cheese made a surprisingly-good accent and was a nice change from sour cream. I made this in a pressure cooker with venison stew meat that I get from a friend; this method of cooking yields almost fork-tender meat in about 30 minutes of cooking under pressure. I served it with the spicy jalepeno corn bread from the same issue.
Used hot turkey sausage & ground venison (couldn't find loin). Otherwise made to recipe. Good flavors and attractive in the bowl but probably should have used two cans of beans with the all-ground-meat.