About this recipe:A hearty and well-flavoured chilli dish, made with minced venison and beans in a spicy, tequila-infused tomato sauce. Serve with rice, cornbread or over a jacket potato.
2 tablespoons vegetable oil
1.35kg minced venison
2 sticks celery, diced
475g chopped onion
1/2 teaspoon crushed chillies
1 tablespoon garlic granules
4 tablespoons chilli powder
4 (400g) tins chopped tomatoes
125ml gold tequila
125ml orange juice
2 (420g) tins chilli beans in sauce
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Heat the oil in a large pot over medium-high heat. Add the minced venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with crushed chillies, garlic granules and chilli powder. Cook and stir for a minute to intensify the flavours.
Pour in the tomatoes, passata, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chilli and simmer for another 30 minutes.
Lovely chilli. Def a typo with the chilli powder. I used one tablespoon of chilli powder, some chilli flakes and two fresh small chillis. I also added come chorizos and it worked out well. - 19 Apr 2014
Made this today and it was different in a really nice way - you really taste the tequila. I didn't however, add 4 TABLESPOONS of Chilli (not sure if this is a mistake or some sort of mild chilli powder?) I used 4 teaspoons and some fresh chilis and it had a good enough kick. I also added salt at the end as no seasoning mentioned in the recipe but i thought it needed it. - 03 Feb 2013