Venison Chili Con Carne and Tacos
Chili is a real warming classic, by swapping beef for venison it becomes a much healthier dish.
|1 x tbsp
|1 x heaped tsp
|Hot chili powder
|1 x tsp
|1 x tsp
|Beef stock cube
|½ x tsp
|1 x tsp
|2 x tbsp
|Red kidney beans
|1 x Chopping Board
|1 x Knife
|1 x Deep Pan
|1 x Wooden Spoon
|1 x Measuring Jug
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.
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.
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.
up a bit then add the venison and break up the mince for around 5 minutes moving it around until completely browned.
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.
the chopped tomatoes, give it a stir then add in the dried marjoram, tomato purée, sugar and season with salt and pepper.
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.
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.
if any extra seasoning is required, if so add in as necessary then remove from the heat and leave to stand for 10 minutes.
the taco shells in the oven or microwave according to the packet instructions
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.