Venison Chilli con Carne

    3 hours 15 min

    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.

    12 people made this

    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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    Reviews in English (7)


    I added some BBQ sauce, and took first place in a local chili cook off with this recipe three years ago. Very good.  -  30 Jun 2008  (Review from Allrecipes US | Canada)


    The original recipe was much spicier. Allrecipes changed my original recipe. I used baby portabella mushrooms, more chili powder, more paprika, more garlic, and sweet italian sausage. I also did not use the liquid with canned diced tomatoes, I like my chili thick, not runny. Thank you for the great reviews!!  -  24 Nov 2012  (Review from Allrecipes US | Canada)


    I used caribou burger w/venison steak. The entire group liked it....  -  28 Mar 2007  (Review from Allrecipes US | Canada)