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Home Dairy Free DF Vickys Venison Chilli Con Carne, GF DF EF SF NF

Vickys Venison Chilli Con Carne, GF DF EF SF NF

Name: How to cook Vickys Venison Chilli Con Carne, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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 really brings out the flavour and just makes it more special

Ingredient

Food ration :

8 servings

Cooking time :

1 hour 20 mins

2 tbsp

oil

onions, chopped

4 clove

garlic, finely chopped

900 grams

venison mince

300 ml

red wine

800 grams

(2 x 400g) canned chopped tomatoes

300 ml

game / beef stock

green bell pepper, chopped

red chillies, finely chopped or add to taste

3 tbsp

concentrated tomato puree

1 tbsp

worcestershire sauce

1 1/2 tsp

unsweetened cocoa powder

1 tsp

ground cumin

1 tsp

ground coriander

1 tsp

ground cinnamon

400 grams

can of kidney beans, drained

small handful fresh, chopped coriander / cilantro plus extra to garnish

800 grams

cooked white rice to serve

Cooking instructions

* Step 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

* Step 2

Add the minced venison and brown it off

* Step 3

Add in the red wine and bring to the boil for 2 minutes

* Step 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

* Step 5

Add in the kidney beans and fresh coriander and let cook for 10 minutes uncovered

* Step 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