Venison Chilli with Tequila

Venison Chilli with Tequila


33 people made this

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.


Serves: 12 

  • 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
  • 450g passata
  • 125ml gold tequila
  • 125ml orange juice
  • 2 (420g) tins chilli beans in sauce

Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

  1. 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.
  2. 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.

Recently viewed

Reviews (2)


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

Write a review

Click on stars to rate