Nothing beats a hearty, spicy Chilli Con Carne to warm you up on those colder days. This version is a fantastic way to utilise your venison mince, and the best part is, it gets even tastier the next day when you reheat it! Packed with rich, bold flavours, this chilli is perfect for winter nights, and it pairs beautifully with crusty bread, rice, or even piled high on a plate of nachos.
This chilli has flavours of cumin, paprika, and coriander, while a hint of dark chocolate adds richness. The addition of beer and chilli beans gives it a rustic edge, making it an easy and satisfying go-to for meal prepping or feeding the family. Whether you’re a fan of a little spice or love it fiery, you can adjust the heat to suit your taste with fresh or dried chillies.
Ingredients
- 500 g venison mince
- 1 brown onion
- 2 red capsicums
- 2 tsp garlic minced
- 1 1/2 tsp cumin ground
- 1 tsp paprika
- 1 tsp coriander ground
- 1 tsp coconut sugar
- 1 fresh or dried chilli to your taste
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp HP Sauce
- 1 can Watties Mexican Tomatoes
- 1 can Watties Hot Chilli Beans
- 3 squares dark chocolate (80%+)
- 1/2 can beer (use lager or a darker stout)
- 1 Salt & Pepper to taste
- 1 handful cheese for serving
- 1 tbsp sour cream or yoghurt for serving
- 1 handful fresh coriander for serving
Instructions
- Heat a large dish over medium heat and fry the diced capsicums and onion until soft.
- Add the venison mince to the dish and cook until browned.
- Stir in the garlic, cumin, paprika, coriander, cinnamon, and chillies. Let the spices cook through for a minute or so to release their flavours.
- Pour in the beer and allow it to cook off for a minute or two.
- Stir in the Worcestershire sauce, HP sauce, dark chocolate, and coconut sugar.
- Add the cans of tomatoes and chilli beans to the dish. Stir everything together, ensuring the ingredients are well combined.
- Reduce the heat, cover the dish, and let the chilli simmer on low for at least two hours, stirring occasionally. The longer it simmers, the better the flavour!
- Top your chilli with a spoonful of coconut Greek-style yoghurt or sour cream, a sprinkle of fresh coriander, and dried chilli flakes for extra heat. Serve with crusty bread, rice, or on top of nacho chips.
- If you prefer to use a slow cooker, brown the venison mince in a pan first, then transfer it, along with all other ingredients, into your slow cooker. Set to low and cook for 6-8 hours.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
