Easy Mexican Chilli
Highland Game and Scottish Slimmers bring this lean Mexican chilli
- 500 g Scottish Slimmers venison meatballs
- Spray oil
- 2 medium onions (chopped)
- 3 cloves garlic (finely chopped)
- 1-2 tbsp hot chilli powder mix/seasoning
- 1 tbsp dried oregano (optional)
- 2 tbsp wholewheat flour
- 150 ml red wine (or lager)
- 300 ml beef stock (made with stock cube)
- 3 tbsp tomato puree
- 400 g can chopped tomatoes
- 400 g edamame soy beans (frozen )
- Salt and freshly ground black pepper (to taste)
- Put the venison into a large bowl and break it up using your hands or a wooden spoon.
- Spray the base of a large non-stick saucepan with the oil, heat over a medium heat then add the onions.
Cook for 5 minutes to soften, then add the venison, stirring and pressing it against the sides of the pan to break up the lumps.
- Add the garlic, chilli seasoning and oregano (if using) and fry together for 1-2 minutes.
- Sprinkle over the flour and stir well.
- Add the wine and stock, stirring constantly.
- Then stir in the tomato puree and once dissolved, add the tomatoes and sugar.
- Taste and add seasoning if necessary.
- Bring up to the boil then reduce the heat to a gently simmer and place a lid on top sitting on a wooden spoon placed across the pan to keep it slightly open.
- Leave to simmer gently for about 45 minutes, stirring occasionally and re-covering until the mince is tender and the sauce is thick.
- 10 minutes before it is finished, stir in the beans to heat them through, and the chocolate, to melt.
- Use as you like to fill tacos. Serve with wholegrain rice, or quinoa, fresh tomato salsa, 0% fat Greek yogurt and fresh coriander.
ADD 5 Checks for rice. ADD 1 GC if following FG