Venison Chilli Recipe

Name: Venison Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15/16 cup red kidney beans Dried, soaked overnight; 2 tablespoons olive oil; 4 onions finely chopped; 4 garlic cloves finely chopped; 2 celery sticks diced; 2 red chillies seeded, finely chopped; 7 15/16 ounces bacon lardons Streaky; 1 tablespoon ground cumin and paprika; 1 teaspoon ground coriander fennel seed; 1 teaspoon ground cinnamon; 1 tablespoon fresh oregano Chopped; 2 1/4 pounds venison Coarsely ground, from your butcher; 2 teaspoons unsweetened cocoa powder optional; 5 3/8 cups chopped tomatoes; 2 tablespoons tomato puree; 1 bay leaf; chicken stock; salt to taste; flour tortillas Soft; shredded lettuce; grated cheddar; coriander leaves Fresh

Servings: persons

15/16 cup red kidney beans Dried, soaked overnight
2 tablespoons olive oil
4 onions finely chopped
4 garlic cloves finely chopped
2 celery sticks diced
2 red chillies seeded, finely chopped
7 15/16 ounces bacon lardons Streaky
1 tablespoon ground cumin and paprika
1 teaspoon ground coriander fennel seed
1 teaspoon ground cinnamon
1 tablespoon fresh oregano Chopped
2 1/4 pounds venison Coarsely ground, from your butcher
2 teaspoons unsweetened cocoa powder optional
5 3/8 cups chopped tomatoes
2 tablespoons tomato puree
1 bay leaf
chicken stock
salt to taste
flour tortillas Soft
shredded lettuce
grated cheddar
coriander leaves Fresh

1
Place the beans in a pan with plenty of boiling water and boil fast for 15 minutes.
2
Drain, rinse and put back in the pan with fresh water and simmer for an hour until tender, topping up with boiling water as necessary. Drain and rinse.
3
Heat the oil in a large pan, add the onion, garlic, celery and chillies and cook for 15 minutes until softened and lightly golden. Add the bacon and cook for 10-15 minutes until the bacon is sizzling and golden. Stir in the spices and oregano and cook for 1-2 minutes.
4
Add the venison and cook for 10-15 minutes, stirring until browned. Stir in the cocoa, if using, with the kidney beans, tomatoes, tomato puree, bay leaf and 900ml/1.5 pints of the stock. Bring to the boil. 5 Season with salt, reduce the heat and simmer for 2-2 1/2 hours, adding the remaining stock as necessary until completely tender and the venison is covered with juice. Serve at once with the tortillas, lettuce, cheese and coriander, i

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 15/16 cup red kidney beans Dried, soaked overnight, 2 tablespoons olive oil, 4 onions finely chopped, 4 garlic cloves finely chopped, and more.

Yes, Venison Chilli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Chilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions