About this recipe:A deliciously different chilli dish. Sausagemeat, diced venison and minced venison are simmered with mushrooms, peppers and beans in a spicy tomato sauce. Serve with grated cheese, if desired. It's the perfect winter warmer.
225g mild fresh Italian sausage, casings discarded
450g diced lean venison
900g minced venison
2 tablespoons olive oil
225g sliced crimini mushrooms
1 large onion, diced
2 tablespoons finely chopped garlic
1 green pepper, diced
1 red peppers, diced
2 red chillies, seeded and chopped
2 Scotch bonnet chillies, seeded and finely chopped or to taste
175g tomato puree
2 (410g) tins black beans, rinsed and drained
4 (400g) tins chopped tomatoes with liquid
250ml water or as needed
1/4 teaspoon chilli powder
2 tablespoons paprika
1 dash cayenne pepper
2 tablespoons dried oregano
salt and pepper to taste
4 tablespoons finely chopped fresh parsley
225g grated Cheddar cheese
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Cook sausagemeat in a large frying pan over medium-high heat until crumbled and browned; place into a large saucepan. Sear diced venison until well browned; add to sausagemeat. Add minced venison and cook until crumbly and no longer pink; place into saucepan.
Heat olive oil in the frying pan over medium-high heat. Stir in the mushrooms and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chillies and Scotch bonnet chillies; cook until softened, then add to saucepan.
Stir in tomato puree, passata, black beans, chopped tomatoes and water. Season with chilli powder, paprika, cayenne and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer until the diced venison is tender, about 2 hours.
Season to taste with salt and pepper and stir in parsley before serving. To serve, sprinkle with grated Cheddar cheese.