Venison chilli
This chilli is so good you will want to serve it with everything, from rice to nachos and in a burrito.
Ingredients
- 500 g Venison mince
Spice mix
- 2 tbsp Ground cumin
- 2 tbsp Chili flakes
- 1 tbsp Cocoa powder
- 1 1/2 tsp Light soft brown sugar
- 1 1/2 tsp Salt
- 1 1/2 tsp Ground coriander
- 1 1/2 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Smoked paprika
- 1 tsp Cracked black pepper
- 1 tsp Cinnamon
- 400 g Tins of chopped tomatoes
- 400 g Tin of kidney beans
- 2 tbsp Tomato puree
- 4 tbsp Honey
- 1 White onion,diced
- 500 ml Chicken stock
- 4 Garlic cloves, minced
- 50 g Butter
- 4 tbsp Spice mix from above
To serve
- 1 Bag of nachos
- 300 ml Sour cream
- Handful of coriander
- 4 Fresh chillis, sliced
- 125 g Mozzarella
Instructions
- Fry the venison mince in the butter until browned, then add the onion and garlic and fry for 5 minutes and add the spice mix and coat evenly.
- Add the tomatoes and kidney beans along with the tomato puree.
- Let that bubble for 2 minutes, add the honey and chicken stock. Use as much water as necessary for the right consistency.
- Pop a lid on the top and cook on a low heat for an hour minimum, this tastes even better the next day!
- Serve on fries to create dirty fries or on nachos topped with sour cream, coriander, fresh chillis and mozzarella. Or for a change try serving on dirty fries (fried chips with cheese).
