Try our venison chilli recipe then check out our venison pie, venison stew and classic chilli con carne.


  • 3 of each dried chipotle and guajillo chillies
  • 1 tbsp olive oil
  • 750g venison shoulder, cut into chunky pieces
  • 2 onions, finely chopped
  • 1 of each red and green peppers, cut into chunks
  • 6 cloves garlic, finely chopped
  • 1 cinnamon stick
  • 1 tbsp ground cumin
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 2 x 400g tins kidney beans, drained and rinsed
  • 50g dark chocolate, finely grated
  • basmati rice, to serve
  • soured cream, lime wedges and coriander leaves, to serve


  • STEP 1

    Put the dried chillies into a small bowl and pour over enough just- boiled water to cover the chillies. Soak for 15 minutes, then drain well, cut open each chilli and discard the stems and seeds.

  • STEP 2

    Heat the olive oil in a large casserole over a medium-high heat and season the venison well. Fry, in batches, for 5-6 minutes or until really browned, then use a slotted spoon to scoop out onto a plate.

  • STEP 3

    Turn down the heat slightly and tip in three-quarters of the onions and peppers with a pinch of salt, and cook gently for 10 minutes until softened. Add the garlic and cook for 1 minute, then add the chillies, cinnamon, cumin and tomato purée, and cook for another minute.

  • STEP 4

    Return the venison to the pan and tip in the tomatoes and a full tin of water. Season generously, bring to the boil then reduce to simmer, put on a lid and cook gently for 2 hours.

  • STEP 5

    Remove the lid, add the beans and cook gently for another hour until thickened and the venison is very tender. Stir in the chocolate, then season.

  • STEP 6

    Spoon into bowls and serve with rice, soured cream, lime wedges, coriander leaves and the remaining chopped onions.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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