Pic of Venison chilli with chocolate

Venison chilli with chocolate

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Meat mains

Venison chilli with chocolate

Main Serves 4 2h 45 min
This chilli might seem a little heavy on the beans, but that's the way we like it. The chocolate gives it extra richness and unctuousness. The extra spices make the whole dish a lot more balanced and interesting. If you have an army to feed, you can double the quantities by using more venison or adding in other diced or minced meat – the diced will give a bit of added texture.


  • 500g minced venison
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp cinnamon
  • ½ tsp dried coriander
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and thinly sliced
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 large onions, chopped
  • 2 carrots, finely chopped
  • 400g tin chopped tomatoes
  • 100ml stock
  • 2x400g tin kidney beans, drained
  • 50g 85% dark chocolate
  • salt and pepper
Image of Venison chilli with chocolate


Prep time: 1h 15 min
Cooking time: 1h 30 min
  • Step 1

    Mix the venison with the oregano, ground cumin, cinnamon, dried coriander and half the garlic and chilli, and leave to marinade for an hour or so.
  • Step 2

    Heat the oil in a large saucepan, add the cumin seeds and coriander seeds and gently cook, stirring regularly, until they start smelling.
  • Step 3

    Add the onion, carrot and remaining garlic and cook over a low heat to soften. Now add the spiced up venison and increase the heat to brown it - breaking up the meat with a wooden spoon.
  • Step 4

    Stir in the chopped tomatoes, stock and remaining chilli. Cover with a lid and simmer gently for an hour, stirring occasionally.
  • Step 5

    Add water if it gets too dry. It should be rich, red, and thickened. Finally, add the kidney beans and grate in the chocolate.
  • Step 6

    Stir gently and cook for a further 10 minutes with the lid off. Adjust the seasoning if necessary. Serve with the usual chilli accompaniments of rice etc.

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