Venison Chilli con Carne

Venison Chilli con Carne


9 people made this

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.

Jennifer Mills

Serves: 10 

  • 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
  • 800g passata
  • 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

Prep:45min  ›  Cook:2hr30min  ›  Ready in:3hr15min 

  1. 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.
  2. 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.
  3. 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.
  4. Season to taste with salt and pepper and stir in parsley before serving. To serve, sprinkle with grated Cheddar cheese.

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