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Venison chilli served in a rustic bowl
Rich, dark venison stew simmered with kidney beans and spices

Venison chilli

Author: Flavelo
Recipes Main Courses
This chilli is not the fast-food version: the deep, characterful flavour of venison lifts this classic American dish to a new dimension. The secret of this hunter's favourite is patience: during the slow, long cooking, the venison fibres soften, and every drop of the spicy sauce permeates them. Perfect for chilly evenings when you crave something truly hearty and warming.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy-based pot (Dutch oven): For even heat distribution so the thick sauce doesn't catch.
  • Wooden spoon: For thoroughly browning the meat.
  • Sharp knife: For preparing the vegetables.

Instructions

1 ✓

Dice the onion finely and crush the garlic. Heat the oil in a large pot and sweat the onion until translucent.

Tip: The onion is ready when it's see-through and smells sweet. Do not brown it, just soften it.
2 ✓

Add the crushed garlic, stir a few times (approx. 30 seconds) until fragrant.

Tip: Garlic burns very quickly and becomes bitter, so only add it to the onion at the end.
3 ✓

Add the minced venison. Brown it over high heat, stirring constantly, until browned all over and its liquid has evaporated.

Tip: Don't just boil it in its own juices, fry it in its fat! The brown bits will give the dish its deep flavour. [This is the Maillard reaction, creating new flavour molecules.]
4 ✓

Sprinkle the chilli powder, cumin, and paprika over the meat. Stir thoroughly and fry for 1-2 minutes.

Tip: 'Wake up' the spices in the hot fat, making their aroma much more intense. [Spice essential oils are fat-soluble.]
5 ✓

Pour in the chopped tomatoes and the stock. Season with salt and pepper, and stir in the rinsed beans.

Tip: If you add the beans too early, they might fall apart. If you like them to have a bit of bite, only add them in the last 20 minutes.
6 ✓

Reduce the heat to low, cover, and cook for at least 60-90 minutes. Stir occasionally to prevent sticking.

Tip: The longer it cooks, the thicker and richer it becomes. The collagenous parts melt into the sauce during this time.
7 ✓

Taste it! Add salt if needed, or if too acidic, balance the flavours with a pinch of sugar. Serve sprinkled with fresh coriander.

Tip: Serve with a spoonful of sour cream or grated cheddar cheese to make it even creamier.

Recipe FAQ

Why is the meat chewy?
You probably didn't cook it long enough. Venison needs time for its fibres to soften. Cook it longer on a low heat!
It became too acidic from the tomatoes. What should I do?
Add a little brown sugar or a square of dark chocolate; this counteracts the acidity.
Can I use other meat?
Yes, it works with beef too, but then the 'Venison' descriptor no longer applies.

Ingredients

  • 500 g Minced venison
  • 400 g Kidney beans (tinned, rinsed)
  • 400 g Chopped tomatoes (tinned)
  • 1 head Onion
  • 3 cloves Garlic
  • 15 g Chilli powder (to taste)
  • 10 g Ground cumin
  • 10 g Smoked paprika
  • 30 ml Olive oil
  • 250 ml Beef stock
  • 10 g Salt
  • 5 g Freshly ground black pepper
  • 1 bunch Fresh coriander