Venison and Red Wine Chilli Con Carne

    1 hour 20 minutes

    Venison and black beans simmered with onions and bacon in red wine and brown sugar. This also tastes great with any other type of game meat that you may have.

    104 people made this

    Serves: 7 

    • 4 tablespoons unsalted butter
    • 1 red onion, diced
    • 4 cloves garlic, minced
    • 4 tablespoons dark brown sugar
    • 3 cups red wine
    • 4 tablespoons red wine vinegar
    • 4 tablespoons tomato paste
    • 4 cups chicken stock
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon chilli powder
    • 2 tablespoons chopped fresh coriander
    • salt, to taste
    • 4 tablespoons canola oil
    • 10 rashers bacon, diced
    • 1kg venison stew meat, trimmed and finely diced
    • 2 cups black beans, cooked and drained

    Preparation:10min  ›  Cook:1hour10min  ›  Ready in:1hour20min 

    1. Melt the butter in a large saucepan over medium heat. Stir in the onion and garlic then saute for 3 to 4 minutes. Stir in the brown sugar then saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne, chilli powder, coriander and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
    2. Meanwhile, heat the oil in a large frypan over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the frypan and add the venison to the empty side of the frypan. Season the meat with salt to taste then saute for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering saucepan
    3. Mix everything together thoroughly then let simmer for about 20 more minutes.

    Black Beans

    Black beans are available in the dry and whole foods section of your supermarket and in health food shops. You may also be able to find the tinned variety, which will also work fine of this recipe.

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    Reviews in English (121)


    We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also, be sure to cut up the cooked bacon. Its a hearty, manly chili, but don't be afraid.  -  19 Dec 2001  (Review from Allrecipes USA and Canada)


    Excellent!!!! A show stopper!! I made a few changes at the suggestion of some of the reviews: used 1 lb ground venison and 2 cans black beans, drained; did not add the salt; did not add oil (bacon has enough fat to cook the venison); cut wine back to 1 cup + used about 1/4 cup to deglaze pan after cooking bacon and venison; used entire small can of tomato paste (6 oz/5 tbsp); doubled the chili powder and cayenne pepper; left out cilantro (allergy); did not have red wine vinegar so used 2 tbsp of GOOD balsamic vinegar. Turned out a little sweet, but I used a Spanish fortified wine that already is sweet, so with the dark brown sugar a little too sweet. I will use same wine and cut back on the dark brown sugar next time. I also will add some chipolte peppers for some smoky heat. Can't wait to make it again!!  -  03 Jan 2011  (Review from Allrecipes USA and Canada)


    This is an excellent recipe. My boyfriend wnet hunting and came back with far too much venison to know what to do with. I found this recipes and as soon as I read the ingredients, I knew this was gonna be good. And it was! My boyfriend brought a batch in to work and all his co-workers devoured it immediately. We added extra of the hot spices because we like our chili to have more of a "kick". I will certainly make this recipe again. Friends have already asked for the recipe.  -  15 Dec 2003  (Review from Allrecipes USA and Canada)