Venison Bacon Chili

2 servings 30 minutes


  • 1 tbsp chili infused oil 
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 8 slices streaky bacon, diced 
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 pound Durham Ranch ground venison
  • 1 can (approx.15oz) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cup water 
  • Salt and black pepper
  • 1 can (approx.15oz) kidney beans, drained and rinsed
  • 1 can (approx.15oz) black beans, drained and rinsed
  • 1-2 small pieces of dark chocolate (or 1 tsp brown sugar)


  1.  Heat the oil in a large pot or non-stick wok over a medium low heat. Fry the onion, red bell pepper and bacon for 3 minutes.
  2. Add garlic and all the spices and stir well, then turn the heat to medium high. Add the venison mince to the pan and stir fry, breaking up the meat with your spatula. Continue to fry until all the meat bits are well cooked. This will take 7-8 minutes.   
  3.  Add chopped tomatoes, tomato paste and water. Season with salt & pepper. Bring to boil, then cover to simmer for 20 minutes, stirring occasionally. Add a little water if it is drying out.   
  4.  Add the beans to the pot, bring to simmer again for 10 minutes. Stir in the chocolate /sugar, season to taste and turn the heat off. Let the chili rest in the pot covered for 10 minutes so that everything mingles!
  5. Serve topped with avocado, cheese, sour cream, and cilantro with your choice of accompanying sides.

Serving suggestion:

  • 2 large avocados, sliced
  • A handful cilantro
  • sour cream
  • shredded cheese 

Optional sides:

  • Cooked rice
  • tortillas or tortilla chips