Venison Chilli

This Venison Chilli is perfect for those on a tight cutting cycle hits around 500kcal with 55g of protein per serving low fat and carbs. Optional serve with 100g of cooked rice if your macros allow. Macros (PER SERVE ~520g) without rice. Calories: ~500 kcal Protein: 56g Carbs: 34–36g Fat: ~4.5g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove stems from chillies and de-seed if desired. Toast lightly 10–15 sec each side on a dry pan. Soak in hot water (10 mins) Blend into paste with a bit of soaking liquid. Set aside.

Step 2

Cook onion + garlic with a splash of stock (no oil)

Step 3

Add venison → brown well this is best done in batches... also if you have access to a Pellet Smoker you can add the meat on a tray after browning to add more smoke flavour... do so on a low setting fir around 30 minutes

Step 4

Add tomato paste → cook 1–2 mins If using chilli powder and cumin add it just before the tomato paste.

Step 5

Add chilli paste from step 1 → stir through

Step 6

Add tomatoes, beans, stock Simmer 45–60 mins you can go longer, the longer you simmer the deeper the flavor If adding cocoa powder add it now. If adding acidity add it in the last 20 minutes.

Step 7

For extra heat add 2 to 3 tsp of chilli powder just before adding tomato paste step 4 and cook off for a few minutes. If using cumin add it now too.

Step 8

Add cocoa powder with stock in step 6 to deepen flavour

Step 9

Add vinger or lime juice in last 20 minutes if you want a bit of acidity