- 500g Venison Mince<\/li>
- 2 Red Capsicums (You could sub one out for an onion)<\/li>
- 1-2 Tsp Minced Garlic<\/li>
- 1.5 Tsp Cumin<\/li>
- 1 Tsp Paprika<\/li>
- 1 Tsp Ground Coriander<\/li>
- 1 Tsp Coconut Sugar<\/li>
- Fresh or Dried Chillis – to your liking<\/li>
- 1 Tbsp Worcestershire Sauce<\/li>
- 1.5 Tbsp HP Sauce<\/li>
- 1 Can Watties Mexican Tomatoes<\/li>
- 1 Can Watties Hot Chilli Beans<\/li>
- 3 Squares Dark Chocolate<\/li>
- 1\/3 Can Beer (Use a Lager or Darker Stout)<\/li><\/ul>\n\n\n\n
To make the dish follow these simple steps:<\/span><\/strong><\/p>\n\n\n\n
- In a hot dish fry your capsicums until soft<\/li>
- Add the mince and brown<\/li>
- Add the garlic, cumin, paprika, coriander, cinnamon, chillis and stir through<\/li>
- Add the beer and let it cook off for a minute<\/li>
- Add the Worcestershire sauce, HP sauce, chocolate, coconut sugar, tomatoes and beans<\/li>
- Mix everything together to combine<\/li>
- Turn heat down and cover to simmer on low for at least two hours<\/li><\/ol>\n\n\n\n
I served mine topped with coconut greek-style yogurt, dried chilli, and fresh coriander. You could also use sour cream and cheese.<\/p>\n\n\n\n
Prefer the slow cooker?<\/span><\/strong><\/p>\n\n\n\n
Another way to prepare this dish is in the slow cooker. Simply brown your mince in a pan and transfer it to your slow cooker with all other ingredients – let it go all day on low.
<\/p>\n\n\n\n![\"Venison](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2022\/07\/MG_5070-min-819x1024.jpg\")
![\"New](\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\")
![\"New](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2022\/07\/MG_5079-min-819x1024.jpg\")
![\"Venison](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2022\/07\/MG_5072-min-819x1024.jpg\")