Venison Chilli Recipe: Rich, Smoky Game Chilli Con Carne

Venison mince makes a deep, rich and lean chilli with plenty of flavour. Smoked paprika, cumin and a little dark chocolate add warmth and depth, and the whole pot is better made a day ahead. It is a brilliant way to use venison mince, ideal for a Bonfire Night supper, a cold evening after a day on the hill, or the freezer. Serves six.

Ingredients

• 750g venison mince
• 2 tbsp olive oil
• 2 onions, finely chopped
• 2 red peppers, deseeded and diced
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 to 2 tsp chilli powder, to taste
• 1 tsp dried oregano
• 2 x 400g tins chopped tomatoes
• 300ml beef stock
• 2 x 400g tins kidney beans, drained and rinsed
• 20g dark chocolate (70%), optional
• Salt and black pepper
• To serve: rice, soured cream, grated cheddar, fresh coriander and lime wedges

Method

1. Heat 1 tbsp oil in a large heavy pan and brown the venison mince in batches over a high heat, breaking it up, until no pink remains. Set aside.
2. Add the remaining oil, the onions and peppers and cook gently for 10 minutes until soft.
3. Stir in the garlic, tomato purée, paprika, cumin, chilli powder and oregano and cook for 2 minutes.
4. Return the venison, add the tomatoes and stock, and bring to a simmer.
5. Cover and cook gently for 45 minutes, stirring now and then. Add the beans and cook uncovered for a further 15 to 20 minutes until thick and rich.
6. Stir in the dark chocolate, if using, and check the seasoning. Serve with rice and your favourite toppings.

What to serve with venison chilli

Fluffy rice, jacket potatoes, tortilla chips or warm cornbread, with soured cream, grated cheddar, coriander and a squeeze of lime.

Tips

• Venison is very lean, so don't skimp on the oil when browning and fry the onions gently.
• Chilli tastes better the next day, so make it ahead if you can.
• Cook it low and slow for the best texture. Diced venison shoulder also works, but allow 2 hours.
• Freeze in portions for up to three months. Defrost overnight in the fridge and reheat until piping hot.

FAQs

Can I use venison steak or diced venison instead of mince?

Yes. Use diced shoulder or shin and simmer gently for 2 to 2.5 hours until tender.

Is venison chilli healthy?

Venison is a lean red meat that is naturally lower in fat than beef, so it makes a lighter chilli.

Can I make it in a slow cooker?

Yes. Brown the mince and soften the onions first, then cook on low for 6 to 8 hours, adding the beans for the last hour.

More venison recipes

Try our venison cottage pie, venison casserole or venison burgers, or browse all game and country recipes.

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