Venison Chili with Lemon, Beans, and a Tomato Sauce

Name: Venison Chili with Lemon, Beans, and a Tomato Sauce
Yield: Serves 4
Cuisine: American
Ingredients: ½ teaspoon thyme; 1 tablespoon sweet chili sauce (or use ordinary chili sauce or Tabasco sauce with a little added sugar); 15-ounce can of kidney beans; 2 pounds ground minced venison (about 4 cups); 1 bottle of beer (ale—not lager) or stout; salt and pepper; 2 onions, chopped; olive oil; juice of 1 lemon; 2 tablespoons chili powder; 2 x 14½-ounce cans of chopped tomatoes; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

There was a time in my life, whilst I was cooking at Wildes club, when I made chili 5 days a week for several years. I made a lot of changes and found venison makes a good substitute for beef. The lemon juice adds a certain je ne sais quoi, as does the beer.

Ingredients

juice of 1 lemon
2 pounds ground minced venison (about 4

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Method

Pour the lemon juice over the ground meat, mix in and let it stand for 30 minutes. Heat the oil and fry the onions and garlic; add the marinated venison and brown well. Season. Add all the other ingredients, stir well, cover and cook slowly for 4 hours. Add more beer if it becomes too dry.