Venison chilli with chocolate
0 minutes
3 hours 0 minutes
Serves: about 8 adults
  • 1 kg venison, cut into bit size chunks
  • 2 onions, diced
  • 2 carrots, diced
  • 4 cloves garlic, crushed
  • 2 teaspoons of cinnamon (plus a cinnamon stick - optional)
  • 2 teaspoons of cumin (ground or seeds)
  • 1 teaspoon of smoked paprika (normal is fine if you can't get smoked)
  • 1 teaspoon of homemade chilli paste (see below)
  • 500 ml of good quality beer
  • 250 ml Beef Stock
  • 2 tins of kidney beans, drained
  • 60 g dark chocolate (I used 85% Lindt), broken up roughly
  • salt and pepper
  • Vegetable or olive oil
  • For the chilli paste:
  • A few dried chillis (I used smoke chipotles, but Nora pepper are good, or just dried red chillis)
  • Boiling water, to cover
  • To serve:
  • sour cream
  • Coriander
  • baked potatoes

Heat some oil in a heavy bottom casserole pan until smoking hot. Add your meat in batches and brown until there is a lot of colour on them. Set aside. Don't overcrowd the pan as they will boil, and if that happens you'll get liquid instead of caramelised flavour. Whilst the meat is browning, cover the dried chillis in boiling water to reconstitute them. Do this for about 10-15 minutes until they are soft, then drain off most of the water and whizz in a processor to make a paste. Once you've finished browning the meat (which has been set to one side), turn the heat down and splash a tablespoon more oil in the pan and soften the carrots, onions, garlic in the pan - soften them for about 15 minutes. Add a teaspoon of chilli paste (this amount gives a nice background heat that our kids could manage add more if you like it hot) and the spices. Return the meat to the pan. Cook the paste and spices out for a few minutes. Pour in beer and stock, tip in the kidney beans and bring to boil. Now turn down heat to a simmer and slow cook for 2 hours. Once 2 hours is up, take the lid off and cook for another hour, uncovered (to reduce the liquid). For the last 15 minutes or so, turn up the heat to bubble away and reduce the sauce - last of all, add the chocolate. You'll notice the sauce goes nicely glossy. Season to taste. Serve with hot jackets, a dollop of sour cream, some more paste on top for grown ups and plenty of coriander. (I don't serve grated cheese with this chilli as the thought of cheddar and chocolate just isn't pleasant!)


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.