Venison Chilli
Venison chili is another healthy and hearty dish that will keep you warm on fall or winter days.
Equipment
- Large saucepan
Ingredients
- 2 tbsp vegetable oil
- 2 onion roughly chopped
- 2 clove garlic finely chopped
- 1 red chilli finely chopped
- 500 g ground venison
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp tomato puree
- 400 g tinned tomatoes
- 250 ml venison stock / beef stock
- 50 g dark chocolate
- 400 g tinned kidney beans rinsed with cold water
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil.
- Once the oil is hot add the chopped onions and cook for 5 minutes.
- Then add the garlic and red chilli, cook for 2 minutes until fragrant.
- Add the ground venison to the pan and brown well, stir occasionally to ensure all of the meat is browned.
- Next add the smoked paprika, cumin, cinnamon and tomato puree. Mix well and cook for 1 minute.
- Then add the tinned tomatoes and venison stock, bring the sauce to a simmer.
- Simmer for 45 minutes, stirring occasionally.
- After 45 minutes the sauce should be thick and rich, stir in the dark chocolate and kidney beans, cook for 5 minutes.
- Turn off the heat and allow the venison and bean chilli to stand for 15 minutes.
- Serve with boiled rice for an easy weekday dinner.