Hearty Venison Chilli con Carne

“After a cold day exploring the great outdoors, our chilli con carne is the ultimate dish to return home to. The rich flavours of the venison blend beautifully with the fiery aromas of the spices to create the perfect winter warmer.”


• 1kg mince venison
• 2 onions, finely chopped
• 4 minced garlic cloves
• 6 roasted green and red chillies
• 1 red bell pepper, peeled and finely chopped
• 2 tsp hot chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp garlic powder
• 600g mixed kidney and black beans
• 2 tbsp tomato puree
• 400ml beef stock
• Fresh coriander


Place a large non-stick saucepan over a medium heat and add a splash of oil.
Add the venison in batches. Take your time while browning the mince and season as you go.
Once the meat is browned, add the onions and cook for 5 minutes. Add the garlic, chilli, bell pepper, spices and seasoning, cooking until fragrant.
Add the tomato puree and cook for another 2 minutes.
Slowly deglaze everything with the stock and bring to a simmer, reducing the heat.
Add the beans and if needed, chopped tomatoes.
Cook slowly on a low heat for approximately 40 minutes or until the mince is tender and the sauce is thick. Taste and adjust seasoning as preferred.
Sprinkle with fresh coriander.

Best served with

Fluffy rice, a few nachos and a fresh garden salad!