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Vickys Venison Chilli Con Carne, GF DF EF SF NF
Vickys Venison Chilli Con Carne, GF DF EF SF NF

Before you jump to Vickys Venison Chilli Con Carne, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to vickys venison chilli con carne, gf df ef sf nf recipe. To cook vickys venison chilli con carne, gf df ef sf nf you only need 20 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Vickys Venison Chilli Con Carne, GF DF EF SF NF:
  1. Provide 2 tbsp oil
  2. Prepare 2 onions, chopped
  3. Use 4 clove garlic, finely chopped
  4. Prepare 900 grams venison mince
  5. Use 300 ml red wine
  6. You need 800 grams (2 x 400g) canned chopped tomatoes
  7. Take 300 ml game / beef stock
  8. Prepare 2 green bell pepper, chopped
  9. Prepare 2 red chillies, finely chopped or add to taste
  10. Provide 3 tbsp concentrated tomato puree
  11. Prepare 1 tbsp worcestershire sauce
  12. Provide 1 1/2 tsp unsweetened cocoa powder
  13. Provide 1 tsp ground cumin
  14. You need 1 tsp ground coriander
  15. Take 1 tsp ground cinnamon
  16. Prepare 400 grams can of kidney beans, drained
  17. You need salt & pepper
  18. Get 1 small handful fresh, chopped coriander / cilantro plus extra to garnish
  19. Take 800 grams cooked white rice to serve
  20. Provide corn tortilla chips to serve
Steps to make Vickys Venison Chilli Con Carne, GF DF EF SF NF:
  1. Heat the oil in a saucepan over a medium heat and fry off the onion until softened. Add the garlic and fry a further minute
  2. Add the minced venison and brown it off
  3. Add in the red wine and bring to the boil for 2 minutes
  4. Add in the rest of the ingredients apart from the kidney beans and the fresh coriander / cilantro. Cover, turn the heat to low and let simmer gently for 2 hours, stirring now and again until thickened - - https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
  5. Add in the kidney beans and fresh coriander and let cook for 10 minutes uncovered
  6. Serve over rice with corn tortilla chips on the side and top each portion with a dollop of soured cream. A dairy-free version would be to add a teaspoon of lime juice to 240mls / a cup of coconut cream and let it stand for 5 minutes before serving - - https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream

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