About this recipe: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.
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
6 cloves garlic, finely chopped
4 cubes beef stock, crumbled
4 tablespoons bourbon whiskey
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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.
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.