Venison Chilli with Tequila

    3 hours 15 min

    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.

    38 people made this

    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.

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    Reviews in English (30)


    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


    The is a FANTASTIC venison chili recipe!! I made some changes, but LOVED how it turned out. Used one white onion, 3 stalks of celery, a fresh serrano pepper minced (with seeds left in tact), a green pepper, added dried: cilantro, thyme, oregano, paprika, garlic granules, a dash of cinnamon, salt & pepper. I also used a small amount of agave syrup to mellow out the tomato acidity. Then I added 2 cans of diced tomatoes, a can of tomato paste & sauce & a can of chicken broth. For the beans I used 2 cans of great northern white beans, drained. I omitted the o.j., but we LOVED the addition of the tequila!! It's subtle, but you can taste it in the background -- yummy!!! Thanks for posting this recipe  -  16 Dec 2007  (Review from Allrecipes US | Canada)