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!

    2 people made this

    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

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. 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.

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