Venison Chilli

Soften the vegetables

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the red onion with a pinch of salt and cook for 5–6 minutes, stirring occasionally, until softened and just starting to turn golden. Add the garlic and red bell pepper and cook for a further 2–3 minutes until the pepper begins to soften.

Toast the spices

Push the vegetables to the side of the pot and add the chilli powder and cumin directly to the centre. Let them sizzle for about 30 seconds, stirring constantly, until fragrant — this step wakes up the spices and adds real depth to the finished chilli. Stir everything together to coat the vegetables.

Brown the venison

Increase the heat to medium-high and add the venison mince. Break it up with a wooden spoon and cook for 4–5 minutes, stirring occasionally, until browned all over with no pink remaining. Season generously with salt and black pepper. Because venison is so lean, it browns quickly — don't overcrowd the pot or it will steam instead of sear.

Simmer until thick

Stir in the chopped tomatoes and drained kidney beans, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, stirring every few minutes, until the chilli has thickened to a rich, scoopable consistency.

Taste, adjust, and serve

Taste the chilli and adjust the seasoning — add more salt, pepper, or a pinch of extra chilli powder if you'd like more heat. Serve hot with crusty bread, steamed rice, or jacket potatoes.