Slow Cooked Chunky Venison Chilli

If you are anything like us at Team Larder, there's an element of smugness when we're prepared in advance, especially if that means prepared in advance with a delicious bowl of comfort food!

This recipe is great for the colder North-East Scotland weather, and is an easy meal to make double, or more of and store safely in the freezer for even more "look what I did" days.

Using our Diced Wild Scottish Venison gives this chilli a delicious extra layer of flavour, and the gentle slow cook ensures a tender eat. We've given you some tips on how to make this recipe even speedier than it is if you are time short of chopping and peeling, and, it can even be made in the slow cooked - you are welcome!

This dish is not overly spicy, so do add more if you like it hotter, or drizzle with hot sauce at the end with your "fixins".

Our last piece of advice on this hearty Venison Chilli? It's even better the next day so a perfect dish to make ahead! Enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely sliced (or frozen diced onion works too)
• 1kg Diced Scottish Venison Stewing Steak
• 2 cloves garlic, crushed, finely chopped, or the paste from a jar
• 1tsp dried chilli flakes (add more if you like it spicy)
• 2tsp Smoked Paprika
• 2tsp Cumin
• 2tsp Oregano
• 400g tin of Chopped Tomatoes
• Freshly ground Salt and pepper
• 1 beef stock cube or pot
• 1 large red pepper chopped into small chunks (or a jar of red peppers is a speedy alternative, but drain well)
• 400g tin of Kidney Beans, drained and washed
• Rice and/or tortillas to serve, along with Guacamole, sour cream, Cheddar Cheese & fresh coriander to serve

Instructions for Hob + Oven cooking

Preheat oven to 160C / 140C fan / gas mark 3.

1. Add the onion and olive oil to a pan and oven proof saucepan and fry with the lid on for 5 minutes until the onions are softened but not brown.
2. Turn the heat up and add the Scottish Diced Venison. Fry for 5 minutes to get some colour on the meat, then add the garlic, chilli flakes, herbs and spices. Turn the heat down and gently fry for 2 minutes.
3. Next add the tinned tomatoes, salt, pepper and beef stock cube/pot, and bring to the boil. When bubbling, put the lid on and transfer to the oven. Cook for approximately 2 hours.
4. Then, add the kidney beans and the red pepper and stir. Cook for a further 30 minutes.
5. Serve with fluffy rice, tortillas and all the “fixins” like fresh sour cream, guacamole, cheddar cheese and some aromatic fresh coriander.

Instructions for Hob + Slow Cooker

1. Follow as above, but instead of putting in the oven, add to your slow cooker. Set at high for 4 hours, or low for 6-8 hours.
2. Add in the kidney beans and peppers around 1 hour before the end so they hold some texture.