A wooden table is topped with a black bowl. In the bowl is white rice with chilli con carne and green coriander leaves

Venison chilli

  • serves 4
  • Easy

The deep game flavour of the venison works really well with the spices and chocolate in this chilli recipe. Serve with rice and soured cream for a crowdpleasing winter dinner

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Try our venison chilli recipe then check out our venison pie. and venison stew.

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Ingredients

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

Method

  • 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.

Try more chilli con carne recipes here

Slow-Cooker Beef Chilli Recipe with Easy Jalapeño Cheddar Cornbread

Nutritional Information

  • Kcals 535
  • Fat 13.6g
  • Saturates 5.1g
  • Carbs 39g
  • Sugars 16.5g
  • Fibre 17.7g
  • Protein 55.1g
  • Salt 0.3g
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