Venison bacon chili

A great chili must be one of the best dishes to serve at a casual get together. The lean and flavourful venison mince is a perfect fit for this easy favourite. In this recipe bacon adds the salty depth to the spiciness. Make a big pot doubling the recipe and freeze some for later days.

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Prep Time 10

Cook Time 45

Total Time 55

Course Dinner, Lunch

Servings people

Ingredients

1 tbsp Olivado avocado oil with chili
1 large onion diced
1 red capsicum diced
125 g Farmland thin sliced streaky bacon diced
2 cloves garlic minced
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
½ tsp ground cinnamon
500 g New Zealand farm raised venison mince
1 can Chantal Organics chopped tomatoes 400g
2 tbsp Chantal Organics tomato paste
1 cup water
salt and black pepper
1 can Chantal Organics red kidney beans 400g, drained and rinsed
1 can Chantal Organics black beans 400g, drained and rinsed
1-2 small pieces of dark chocolate or 1 tsp brown sugar

To serve:

2 NZ Avocados sliced
A handful Superb Herb coriander
sour cream
cheese grated
cooked rice, tortillas, or tortilla chips to accompany

Instructions

Heat the oil in a large pot or non-stick wok over a medium low heat. Fry the onion, red capsicum and bacon for 3 minutes.
Add garlic and all the spices and stir well, then turn the heat to medium high. Add the venison mince to the pan and stir fry, breaking up the meat with your spatula. Continue to fry until all the meat bits are well cooked. This will take 7-8 minutes.
Add chopped tomatoes, tomato paste and water. Season with salt & pepper. Bring to boil, then cover to simmer for 20 minutes, stirring occasionally. Add a little water if it is drying out.
Add the beans to the pot, bring to simmer again for 10 minutes. Stir in the chocolate /sugar, season to taste and turn the heat off. Let the chili rest in the pot covered for 10 minutes so that everything mingles!
Serve topped with avocado, cheese, sour cream and coriander with your choice of accompanying sides.