Simple Dinners: Venimoo Chilli Con Carne

Time

Serves

Ingredients

• 1 pack Field & Flower Shredded Beef Brisket (350g)
• 1 pack Field & Flower Sous Vide Pulled Venison Shoulder (350g)
• 3 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 red bell peppers, diced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 cans (800g) diced tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 240g beef or vegetable broth
• Salt and black pepper, to taste
• Zest and juice of 1 lime
• Garnish with fresh, chopped cilantro leaves

Instructions

1. Open the packs of sous vide shredded beef brisket and pulled venison shoulder. Allow them to reach room temperature.
2. In a large pot, heat olive oil over medium heat. Add finely chopped onions and sauté until they turn translucent.
3. Stir in minced garlic, diced red bell peppers, chilli powder, ground cumin, smoked paprika, ground coriander, dried oregano, ground cinnamon, and cayenne pepper.
4. Fold in the shredded beef brisket and pulled venison shoulder. Allow them to absorb the rich spices and aromatics.
5. Pour in the diced tomatoes and beef broth. Stir to create the foundation for your con carne.
6. Cover the pot and let the mixture simmer over low heat for about 1.5 to 2 hours, stirring occasionally. The flavours will meld and the meats will become even more tender.
7. Introduce the drained and rinsed kidney beans to the pot, stirring them into the mixture. Allow them to mix in with the flavours for an additional 10-15 minutes.
8. Season the Venimoo Con Carne with salt and black pepper to taste. Just before serving, add the zest and juice of a lime.