Venison and ale chilli
1 hour 15 min
A rich venison and black bean chilli con carne, packed with vegetables and seasoned with ale, makes this chilli nothing short of the best!
Kim
2 people made this
Ingredients
Serves: 8
- 2 tablespoons vegetable oil
- 450g venison mince
- 2 red or green peppers, chopped
- 2 large carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chilli powder
- 1 teaspoon salt, or to taste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 175g tomato puree
- 350ml ale
- 3 large beef tomatoes, chopped
- 475ml reduced salt chicken stock
- 475ml water
- 1 tablespoon treacle
- 1 (400g) tin black beans, drained and rinsed
- 2 bay leaves
Method
Prep:25min ›
Cook:50min ›
Ready in:1hr15min
- Heat vegetable oil in a large casserole pot over medium heat. Add venison mince and cook until browned, 5 to 7 minutes. Add red peppers, carrots and onion; cook until onion has softened, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chilli powder, salt, paprika, cumin, oregano, pepper, garlic powder and onion powder. Cook for 1 to 2 minutes.
- Mix in tomato puree and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken stock, water and treacle; stir to combine. Add beans and bay leaves.
- Allow chilli to simmer, stirring occasionally. Reduce heat to medium-low and cook until flavours blend, 30 to 45 minutes more. Taste, adjust seasoning and discard bay leaves before serving.
