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Venison Chilli with Cornbread and Gaucho's Chimmi Sauce
By Sophie Hansen
Venison Chilli with Cornbread and Gaucho's Chimmi Sauce
In this recipe
Gaucho's Chimmi Sauce - Caution: may cause a stampede
Preparation time:
15 mins
Cooking time:
2 hours
6 - 8
  • 1 tbsp olive oil
  • 1 brown onion, peeled and diced
  • 1 red capsicum, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes (optional)
  • 1 1/2 tsp ground cumin
  • 500g minced venison shoulder (or beef mince)
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato puree
  • 1 cup chicken stock
  • 1 x 400g can red kidney beans 
  • 1/4 cup dark chocolate, roughly chopped

This is perfect party fare - double or triple the recipe, then set it out with all the trimmings on a big table for everyone to help themselves. And if you have a slow cooker, this is the place to use it! A good dollop of Gaucho’s Chimmi sauce really makes this dish sing! And please note that if you can’t source venison mince, beef will do beautifully too.

Preheat oven to 150C. Heat a little olive oil in a large, heavy-based casserole on medium and cook the onions, capsicum and garlic together for five minutes or until soft and the onion is translucent. Add the spices and cook, stirring often for another couple of minutes.

Now crumble in the venison mince, turn up the heat and cook for a few minutes so the mince has browned up nicely. Pour in the tomatoes, puree and stock, stir well and bring the mixture to the boil. Cover with a lid or a tight layer of foil and transfer dish to the oven to cook slowly for two hours.

In the last half hour of cooking, stir through the kidney beans and the dark chocolate. Serve with fresh coriander leaves, wedges of cornbread (recipe below), guacamole, rice and lots of Beerenberg Gaucho's Chimmi Sauce.


This is great fresh from the oven, but if serving later in the day, or even the next, I like to slice each wedge of cornbread in half horizontally, sprinkle each half with cheddar cheese and grill until brown and bubbly.


  • 1 cup plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup polenta
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 1 egg


Preheat oven to 180C.  Grease and line a 20cm square tin. Combine the dry ingredients in one bowl and whisk so they are all well incorporated. In a separate bowl whisk together the buttermilk, oil and egg. Fold the wet and dry ingredients together then transfer to the prepared tin. Smooth over the top then bake for 20 minutes or until the cornbread is lightly golden on top and firm to touch.