Venison Chilli Tacos with Fresh Tomatoes
A rich, smoky venison chilli is simmered with tomatoes, spices and a hint of sweetness, creating a bold and hearty filling. Served in warm tortillas and topped with fresh, zesty garnishes, these tacos deliver a perfect balance of heat, freshness and comfort.
Ingredients
CHILLI
500g minced venison
3 garlic cloves, minced
1 onion, chopped
2–3 tsp chipotle pepper flakes (adjust to taste)
2 tbsp brown sugar
1 tbsp achiote paste
2 tsp cumin
2 tsp dried oregano
2–3 tbsp red wine vinegar (to taste)
500g fresh tomatoes, diced
Fresh chillies, diced (to taste)
200ml vegetable or chicken stock
TACOS
Tortillas (Cool Chile Company recommended)
Fresh coriander, chopped
1 lime, cut into wedges
Cheddar cheese, grated
Sour cream
Fresh jalapeño chillies, sliced
Method
1. Prepare your fire source using direct heat over a firepit or on a gas or charcoal barbecue.
2. In a cast-iron skillet or similar, add a little oil and then the garlic and onion. Sauté until fragrant and softened.
3. Add the minced venison and cook until browned, breaking it up as it cooks. This may need to be done in batches depending on skillet size.
4. Stir in the chipotle flakes, brown sugar, achiote paste, cumin, oregano, salt and pepper. Mix well and cook for a few minutes.
5. Add the diced tomatoes, chillies and red wine vinegar. Stir to combine.
6. Pour in the stock and bring to a simmer. Let it cook for about 15–20 minutes.
7. While the chilli simmers, warm the tortillas over the fire until soft and slightly charred.
8. Fill each tortilla with the venison chilli, then top with fresh coriander, cheese, sour cream and jalapeño slices. Squeeze lime over the top and serve.
More Recipes Ideas
Method
1. Prepare your fire source using direct heat over a firepit or on a gas or charcoal barbecue.
2. In a cast-iron skillet or similar, add a little oil and then the garlic and onion. Sauté until fragrant and softened.
3. Add the minced venison and cook until browned, breaking it up as it cooks. This may need to be done in batches depending on skillet size.
4. Stir in the chipotle flakes, brown sugar, achiote paste, cumin, oregano, salt and pepper. Mix well and cook for a few minutes.
5. Add the diced tomatoes, chillies and red wine vinegar. Stir to combine.
6. Pour in the stock and bring to a simmer. Let it cook for about 15–20 minutes.
7. While the chilli simmers, warm the tortillas over the fire until soft and slightly charred.
8. Fill each tortilla with the venison chilli, then top with fresh coriander, cheese, sour cream and jalapeño slices. Squeeze lime over the top and serve.
