Venison Chili Con Carne and Tacos


Prep Time
10 mins

Cook Time
50 mins

Chili is a real warming classic, by swapping beef for venison it becomes a much healthier dish.


Serving 4
1 x Large onion
1 x Red pepper
2 x Garlic cloves
1 x tbsp Oil
1 x heaped tsp Hot chili powder
1 x tsp Paprika
1 x tsp Ground Cumin
500g x Minced venison
1 x Beef stock cube
400g x Chopped tomatoes
½ x tsp Dried marjoram
1 x tsp Sugar
2 x tbsp Tomato purée
410g x Red kidney beans


1 x Chopping Board
1 x Knife
1 x Deep Pan
1 x Wooden Spoon
1 x Measuring Jug

1. First prepare

the vegetables; dice the onion into small pieces, cut the red pepper in half lengthways and chop, then peel and finely chop the 2 garlic cloves.


2. Place

the pan on hob and add the oil, once this is heated add the onion and cook, stirring fairly frequently, until the onion is soft, squidgy and slightly translucent.

3. Add in

the garlic, red pepper, heaped tbsp chilli powder (hot or medium), the paprika and cumin, then leave it to cook for another 5 minutes, stirring occasionally.

4. Turn the heat

up a bit then add the venison and break up the mince for around 5 minutes moving it around until completely browned.

5. Crumble

in the beef stock cube into 300ml hot water in a measuring jug then add it to the venison, you may want to turn down the heat slighlty.

6. Pour in

the chopped tomatoes, give it a stir then add in the dried marjoram, tomato purée, sugar and season with salt and pepper.

7. Bring to the boil

then give it a good stir and put a lid on the pan turn down the heat and let it simmer for 20 minutes or so, stirring occasionally, if it is drying out add a little water and turn down the heat.

8. Drain and rinse

the kidney beans, and once the sauce looks thick add the beans to the sauce then bring to the boil again, let gently bubble for 10 minutes.

9. Taste to see

if any extra seasoning is required, if so add in as necessary then remove from the heat and leave to stand for 10 minutes.

10. Warm

the taco shells in the oven or microwave according to the packet instructions

11. To serve

we suggest with guacamole, sour cream, tomato salsa, lettuce and cheddar cheese. Fill the tacos at the table for a more fun and hands on dinner.