Recipe: Yummy Vickys Venison Chilli Con Carne, GF DF EF SF NF

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We hope you got benefit from reading it, now let's go back to vickys venison chilli con carne, gf df ef sf nf recipe. You can cook vickys venison chilli con carne, gf df ef sf nf using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Vickys Venison Chilli Con Carne, GF DF EF SF NF:

1. Prepare 2 tbsp of oil.
2. Get 2 of onions, chopped.
3. Get 4 clove of garlic, finely chopped.
4. Use 900 grams of venison mince.
5. Take 300 ml of red wine.
6. Prepare 800 grams of (2 x 400g) canned chopped tomatoes.
7. Provide 300 ml of game / beef stock.
8. Get 2 of green bell pepper, chopped.
9. Get 2 of red chillies, finely chopped or add to taste.
10. Use 3 tbsp of concentrated tomato puree.
11. Prepare 1 tbsp of worcestershire sauce.
12. Take 1 1/2 tsp of unsweetened cocoa powder.
13. Prepare 1 tsp of ground cumin.
14. Provide 1 tsp of ground coriander.
15. Provide 1 tsp of ground cinnamon.
16. Provide 400 grams of can of kidney beans, drained.
17. Use of salt & pepper.
18. Use 1 of small handful fresh, chopped coriander / cilantro plus extra to garnish.
19. Use 800 grams of cooked white rice to serve.
20. Provide of corn tortilla chips to serve.

Instructions 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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