Chili tastes so much better if left to slowly cook in a thermal cooker so please don’t rush this recipe.
Chili con carne (chili with meat) or more commonly known as simply “chili” is a spicy stew containing chili peppers, meat, tomatoes, often beans with seasoning’s that may include garlic, onions, coriander, cumin and paprika. To get a really good tasting chili it is important not too skimp on the amounts of these spices.
My venison chili con carne recipe, cooked without power in an energy saving thermal cooker is easy and quick to prepare and can be made for supper any day of the week. The recipe can also be cooked in a slow cooker or crock pot but it with both of these methods, unlike the energy saving thermal cooker, it will need a power source for the slow cooking process.
If you don’t want to use venison you could use beef, chicken or pork. For a vegetarian version you could substitute the venison for a selection of different beans and use a vegetable stock cube or my favourite a vegetable Knorr Stock Pot. I however put venison the top of my favourite chili list and it is certainly worth trying.
You should be able to get venison mince on line or from your butcher but if you have problems you can purchase it on line. In the recipe I have used tinned kidney beans but if you would prefer to use dried remember to soak the kidney beans overnight (a minimum of 5 hours) before boiling for a minimum of 10 minutes to make sure you remove any toxins which can make you ill.
Serve the venison chili cooked in your energy saving thermal cooker, slow cooker or crock pot on a bed of rice and topped with sour cream or grated cheddar cheese and you will have the ultimate comfort food.
Happy thermal cooking,
- 1½ cup of rice
- 3 cups of water
- 2 tbsp rapeseed oil
- 2 medium onions, chopped
- 1 small chili, finely chopped
- 2 garlic cloves, crushed
- 200g chopped smoke bacon pieces
- 500g minced venison
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 400g tin of chopped tomatoes
- 70g tomato purée
- 200 ml water
- 1 beef stock cube
- 400g tin kidney beans, drained
- salt and pepper
- Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
- Add the onion, chili and garlic. C cook until the onion softens.
- Add the venison and cook until it colours.
- Stir in the cumin, coriander and smoked paprika and cook for a minute.
- Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
- Bring to the boil stirring occasionally.
- Turn down the heat and simmer for 5 minutes.
- Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
- Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
- Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for a minimum of 2 hours.
- Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.