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Venison chilli
- Adam Bush
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Serves 4
Easy
Total time: 3 hrs and 30 mins
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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
Gluten free
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Try our venison chilli recipe then check out our venison pie, venison stew, venison curry, venison steaks, venison burgers, and venison meatballs. Also discover our classic chilli con carne.
Ingredients
Nutrition
-
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
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400g tin chopped tomatoes
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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
Nutrition: per serving
- kcal535
- fat13.6g
- saturates5.1g
- carbs39g
- sugars16.5g
- fibre17.7g
- protein55.1g
- salt0.3g
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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.
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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
Authors
Adam BushDeputy food editor
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