This recipe is loosely based on a chili recipe by Hank Shaw. The only difference is that it takes roughly an hour to make.
You can get most of the ingredients, aside from the minced wild venison, from your local large supermarket. This is the perfect dish to serve alongside rice, polenta or apart of tacos, nachos or fajitas. Mix and match the side dishes you have with this. I generally like to slowly roast peppers to have alongside the chili and serve apart of fajitas with lettuce, cheese, jalapenos, sour cream, salsa.
Serves two people
Ingredients:
400g of minced wild venison
Olive oil or rapeseed oil
1 teaspoon of date syrup or brown sugar or pomegranate molasse
1 tablespoon ground cayenne pepper
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground garlic powder
1 teaspoon ground onion powder
3 garlic cloves finely chopped
1 onion finely chopped
1 red pepper chopped (optional)
1 scotch bonnet chilli finely chopped
2 tablespoons Worcestershire sauce
1 teaspoon chipotle paste
1 tablespoon tomato paste
1 cup of espresso coffee (instant coffee works as well)
500ml of game or organic beef stock
A bunch of fresh coriander for sprinkling on top
Method:
Browning your meat:
At least 6 to 8 hours before you plan on cooking, strain the minced venison with a bowl underneath and leave in the fridge. You want your mince to have very little water and when you brown the meat, you want the meat to cook rather than steam and stew. This will make all the difference in the taste and texture of your chilli. Don't worry if you've forgotten this step, strain your meat as soon as you can to get most of the liquid out of it.
Ready to cook:
Chop all your ingredients up and have a large pan ready for frying with oil. Turn up the heat. Add your mince to it and use a spatula to flip occasionally. You want your meat to crisp and brown up. Whilst this is happening, get all your spices ground and mixed, add the brown sugar if you are using this. Once your meat has browned, take the meat out of the pan and put to the side. Add more oil, the onions, peppers (if adding), garlic and chilli to the pan. Turn the heat down and stir occasionally. I usually leave the onions to cook slowly for ten minutes. The longer you cook them (without burning) the better the dish will taste.
Add the meat and spices to the dish. Stir for a minute. Add the Worcestershire sauce, chipotle paste and tomato paste, the coffee and the stock. Add the date syrup or molasse if this is what you have. Turn the heat right down for the mixture to simmer and cook with no lid for 40 minutes.
Check on your chili after 40 minutes. The texture should have a thick sauce and the colour should be beautifully dark. If it's still liquidy leave it to cook for longer. Wash the tinned black beans and add to the chili. Stir occasionally for 5 minutes. Serve with coriander on top.
