Venison and Bacon Chilli

    1 hour 40 min

    A delicious change from the average chilli con carne. Venison is simmered with bacon and beans in a well-seasoned sauce. Enjoy with a jacket potato, rice or corn bread.

    104 people made this

    Makes: 6 - 8 servings

    • 60g unsalted butter
    • 1 red onion, chopped
    • 4 cloves garlic, finely chopped
    • 4 tablespoons dark brown soft sugar
    • 725ml red wine
    • 4 tablespoons red wine vinegar
    • 4 tablespoons tomato puree
    • 1 litre low salt chicken stock
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon chilli powder
    • 2 tablespoons chopped fresh coriander
    • salt to taste
    • 4 tablespoons rapeseed oil
    • 10 rashers streaky bacon, diced
    • 900g venison stewing meat, trimmed and finely diced
    • 390g black beans, cooked and drained

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic and saute for 3 to 4 minutes. Stir in the dark brown soft sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato puree, chicken stock, cumin, cayenne pepper, chilli powder, coriander and salt. Simmer for 30 to 35 minutes or until the mixture is reduced by about half.
    2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes or until the bacon is browned. Move the bacon to one side of the frying pan and add the venison to the empty side of the frying pan. Season the meat with salt to taste and saute the meat for 15 minutes or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
    3. Mix everything together thoroughly and let simmer for about 20 more minutes.

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    Reviews in English (120)


    We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also, be sure to cut up the cooked bacon. Its a hearty, manly chili, but don't be afraid.  -  19 Dec 2001  (Review from Allrecipes US | Canada)


    Excellent!!!! A show stopper!! I made a few changes at the suggestion of some of the reviews: used 1 lb ground venison and 2 cans black beans, drained; did not add the salt; did not add oil (bacon has enough fat to cook the venison); cut wine back to 1 cup + used about 1/4 cup to deglaze pan after cooking bacon and venison; used entire small can of tomato paste (6 oz/5 tbsp); doubled the chili powder and cayenne pepper; left out cilantro (allergy); did not have red wine vinegar so used 2 tbsp of GOOD balsamic vinegar. Turned out a little sweet, but I used a Spanish fortified wine that already is sweet, so with the dark brown sugar a little too sweet. I will use same wine and cut back on the dark brown sugar next time. I also will add some chipolte peppers for some smoky heat. Can't wait to make it again!!  -  03 Jan 2011  (Review from Allrecipes US | Canada)


    This is an excellent recipe. My boyfriend wnet hunting and came back with far too much venison to know what to do with. I found this recipes and as soon as I read the ingredients, I knew this was gonna be good. And it was! My boyfriend brought a batch in to work and all his co-workers devoured it immediately. We added extra of the hot spices because we like our chili to have more of a "kick". I will certainly make this recipe again. Friends have already asked for the recipe.  -  15 Dec 2003  (Review from Allrecipes US | Canada)