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Ingredients
Serves: 12
2 tablespoons vegetable oil
1.35kg minced venison
2 sticks celery, diced
475g chopped onion
1/2 teaspoon crushed chillies
1 tablespoon garlic granules
4 tablespoons chilli powder
4 (400g) tins chopped tomatoes
450g passata
125ml gold tequila
125ml orange juice
2 (420g) tins chilli beans in sauce
Method
Prep: 15min › Cook: 3hr › Ready in: 3hr15min
1.Heat the oil in a large pot over medium-high heat. Add the minced venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with crushed chillies, garlic granules and chilli powder. Cook and stir for a minute to intensify the flavours.
2.Pour in the tomatoes, passata, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chilli and simmer for another 30 minutes.
Serves: 12
2 tablespoons vegetable oil
1.35kg minced venison
2 sticks celery, diced
475g chopped onion
1/2 teaspoon crushed chillies
1 tablespoon garlic granules
4 tablespoons chilli powder
4 (400g) tins chopped tomatoes
450g passata
125ml gold tequila
125ml orange juice
2 (420g) tins chilli beans in sauce
Method
Prep: 15min › Cook: 3hr › Ready in: 3hr15min
1.Heat the oil in a large pot over medium-high heat. Add the minced venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with crushed chillies, garlic granules and chilli powder. Cook and stir for a minute to intensify the flavours.
2.Pour in the tomatoes, passata, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chilli and simmer for another 30 minutes.
