Spice up a chilli by using venison and adding a dash of tequila to really put a twist on this family favourite. Whether you want something more exciting for a mid week meal or you’re planning a special dinner, this one works wonders!
Ingredients:
2tbsp vegetable oil
135kg minced venison
2 sticks celery
475g chopped onion
½ tsp crushed chillies
1tbsp garlic granules
4 tbsps chilli powder
4 tins chopped tomatoes
450g passata
125ml tequila
125ml orange juice
2 tins kidney beans
You can find venison from a variety of Dorset producers, simply ask them for minced rather than fillets or steaks when buying. You can also pick up locally grown chillis and pre made chilli powder for the dish.
Method:
Heat the oil in a large pot over a medium-high heat. Add the venison and cook until brown, then mix in the celery and the onion. Continue to cook and stir until tender.
Season the meat with crushed chillies, garlic granules and chilli powder. Pour in the tomatoes, passata, tequila and orange juice and simmer over a low heat for 2 hours.
Mix in the beans and simmer for a further half an hour.
Serve as you would usually.
