Venison Chilli. This will definitely warm you up inside and out!! with this recipe you can really bulk it out and feed 6-8 people and it freezes really well. Please get in touch if you wish to purchase and collect any venison products. Mince and stew is always available.
Ingredients
500g venison mince
5 smalle/medium brown onions or 3 large diced
2 tbs 100% extra virgin olive oil
1 large green pepper diced small
1 large red pepper diced small
2 tins of kidney beans
1 tin chopped tomatoes
1tbs tomato purée
4 large garlic gloves crushed or 1/2 tube Gia garlic purée
1 tbs dried oregano
1 tbs cumin powder
1 tsp chilli flakes
2 tsp sweet smoked paprika
1 tsp Coleman’s English mustard powder
1 tsp coriander powder
1 tsp hot chilli powder
2 Scotch Bonnet cut down middle (not in half)
2 Bird Eye chilli cut really finely with seeds
2 rich Knor beef stock pots & 1 beef stock pot
1/2 pint water
1 tbs dark soy sauce
1 tbs Worcester sauce
Sides and Garnish
Basmati Rice
Old El Paso Tortilla Nachips
Sour cream
Fresh coriander
Fresh mild chilli’s
Method
Heat oil in a big pot and put in the chilli flakes and heat for 2 mins or so, add onions, peppers and garlic and sweat this down until they soften and the onions turn a bit translucent. It looks a lot in the pan as you can see in the picture but don’t worry, the onions will melt away, and they are what thicken your mix and help keep the meat moist, the peppers will reduce in size and blend into the mix.
Add all the other dried spices and herbs and cook on medium heat until the mixtures absorbs all the ingredients and reduces in quantity and becomes a bit sticky.
Add the venison mince and cook until meat is all combined and separated, you don’t want clumps of meat. Add all the wet ingredients scotch bonnet and bird eye chilli’s and kidney beans. If you don’t want it really hot don’t add any of the fresh chilli’s the dried spices will be enough and give you a medium heat. Let that simmer on a low heat for 30 minutes. Stir regularly so it doesn’t catch the bottom of the pan and you should get a nice thick mixture.
NOTE: Don’t eat the scotch bonnet! Take it out before serving or you will regret it, like my husband did!!!he actually eat a chunk! 🥵 I should have said, oops! 😂
Serve with rice, tortilla nachips, sour cream, fresh chilli slices and fresh coriander. I hope you like it!!
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