Vickys Venison Chilli Con Carne, GF DF EF SF NF

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Save time and buy groceries online from Amazon.co.uk Great recipe for Vickys Venison Chilli Con Carne, GF DF EF SF NF. This is a really comforting recipe, great for the colder months and it tastes even better the next day so I make enough to have leftovers! I love to use venison in mine as it's very lean and the addition of the red wine and cocoa. Sausagemeat, diced venison and minced venison are simmered with mushrooms, peppers and beans in a spicy tomato sauce.

To begin with this recipe, we have to first prepare a few components. You can have vickys venison chilli con carne, gf df ef sf nf using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Venison Chilli Con Carne, GF DF EF SF NF:
  1. Prepare 2 tbsp oil
  2. Get 2 onions, chopped
  3. Prepare 4 clove garlic, finely chopped
  4. Get 900 grams venison mince
  5. Prepare 300 ml red wine
  6. Take 800 grams (2 x 400g) canned chopped tomatoes
  7. Make ready 300 ml game / beef stock
  8. Make ready 2 green bell pepper, chopped
  9. Get 2 red chillies, finely chopped or add to taste
  10. Prepare 3 tbsp concentrated tomato puree
  11. Make ready 1 tbsp worcestershire sauce
  12. Prepare 1 1⁄2 tsp unsweetened cocoa powder
  13. Take 1 tsp ground cumin
  14. Make ready 1 tsp ground coriander
  15. Make ready 1 tsp ground cinnamon
  16. Take 400 grams can of kidney beans, drained
  17. Make ready salt & pepper
  18. Take 1 small handful fresh, chopped coriander / cilantro plus extra to garnish
  19. Make ready 800 grams cooked white rice to serve
  20. Prepare corn tortilla chips to serve

Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for. Venison goes so well with the flavours of a classic chilli con carne and this delicious recipe from House and Garden Magazine just proves it.

Instructions to make Vickys Venison Chilli Con Carne, GF DF EF SF NF:
  1. Heat the oil in a saucepan over a medium heat and fry off the onion until softened. Add the garlic and fry a further minute
  2. Add the minced venison and brown it off
  3. Add in the red wine and bring to the boil for 2 minutes
  4. Add in the rest of the ingredients apart from the kidney beans and the fresh coriander / cilantro. Cover, turn the heat to low and let simmer gently for 2 hours, stirring now and again until thickened - - https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
  5. Add in the kidney beans and fresh coriander and let cook for 10 minutes uncovered
  6. Serve over rice with corn tortilla chips on the side and top each portion with a dollop of soured cream. A dairy-free version would be to add a teaspoon of lime juice to 240mls / a cup of coconut cream and let it stand for 5 minutes before serving - - https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream

Reduce the heat to very low and simmer for. Venison goes so well with the flavours of a classic chilli con carne and this delicious recipe from House and Garden Magazine just proves it. Place the flour in a large freezer bag and season well with salt and freshly ground black pepper. Add the diced venison and toss the meat around in the bag to coat the pieces with flour. Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

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