Three meat chilli

    1 hour 45 min

    This chill is a little different from the average chilli - it has venison, beef and pork in it. It's a wonderful dish to serve over the winter months. Enjoy with freshly cooked rice, a jacket potato or wedges of corn bread.

    52 people made this

    Serves: 10 

    • 50g butter
    • 450g minced venison
    • 450g diced beef stewing steak
    • 450g diced pork
    • 1 large onion, chopped
    • 1 fresh Scotch bonnet chilli, seeded and finely chopped or to taste
    • 3 tablespoons chilli powder
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons ground cumin
    • 2 (400g) tins whole peeled plum tomatoes with juice
    • 425g passata
    • 6 cloves garlic, finely chopped
    • 4 cubes beef stock, crumbled
    • 4 tablespoons bourbon whiskey
    • 700ml lager
    • 475ml water

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Melt the butter in a large pot over medium heat. Cook the venison, beef and pork in the melted butter until completely browned. Add the onion and chilli; cook until tender. Season with chilli powder, cayenne pepper and cumin.
    2. Stir in the tomatoes, passata, garlic and beef stock. Pour the bourbon, lager and water into the mixture and stir. Bring the chilli to the boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (57)


    One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!  -  09 Mar 2008  (Review from Allrecipes US | Canada)


    WOW!!! My husband said this is the best chili he ever had! The only changes I made to this recipe was to use chipotle pepper instead of the cayenne and to omit the water. I tasted it before adding the bourbon and it was just OK, the bourbon just adds complexity to the chili; don't leave it out. Thanks for the great recipe!  -  03 Dec 2008  (Review from Allrecipes US | Canada)


    Oh yeah - this was a winner. I loved the spicy and smooth flavor of the sauce. In fact mine was more saucy due to my not putting all the meat that it called for. I used venison sausage which was the ground meat with seasoning. Made it with a different type of pepper than the jalepeno and learned a big no-no. Cutting a pepper with bare hands is bad. Because even hours later, many hand washes & soaking my fingers in buttermilk didn't get rid of the sting. Then taking out your contacts later is even more painful. [I can laugh now, but it hurt at the time.]  -  01 Jan 2008  (Review from Allrecipes US | Canada)