Plate of chili con carne mad with minced meat of goose

Chili con Wild, a wild variation on the classic

Mar 06, 2023Kaj de Jager

Chili, a classic that always tastes good. A bit spicy and always tasty with herbs such as cumin, thyme and oregano.

A normal chili con carne is of course with minced beef, but we don't do that at the Predetarian. We use much better meat, but without factory farming, namely minced meat from game.

Give it a try, the taste is better, you need less meat and it is easy and accessible, without a gamey taste.

Preparation time: 10 minutes

Cooking time: 1 hour


Ingredients :

For four people

  • 1 large onion, chopped
  • 1 red pepper, cut in half rings
  • 2 cloves garlic, chopped
  • 1 tablespoon vegetable oil
  • 1 large tablespoon of chili powder (use a little less if you don't like spicy!)
  • 1 teaspoon (smoked) paprika powder
  • 1 teaspoon ground cumin
  • 250 grams of minced game (so you save half compared to minced beef!)
  • 1 pepper
  • 1 winter carrot
  • 1 vegetable stock cube
  • 400 grams of diced tomatoes
  • 0.5 teaspoon dried marjoram
  • 1 teaspoon of sugar
  • 2 tablespoons tomato paste
  • 400 gram can of kidney beans

Serve with rice, vegan creme fraiche and some coriander!

Preparation method:

1. Cut the vegetables and mix the herbs:

  • Chop the onion
  • Cut the pepper into cubes (not too small!)
  • Cut the red pepper into half rings (leave out the seeds if you don't want it too spicy)
  • Finely chop the garlic
  • Cut the winter carrot into half rings
  • Place the chili powder, paprika powder and cumin in a bowl

2. Put the oil in the pan and let it become hot

3. Fry the onion in the pan and stir regularly until the onion is soft and translucent

4. Reduce the heat and add to the pan:

  • Red pepper
  • Garlic
  • Chili powder, paprika powder and cumin
  • Bell pepper
  • Carrot

5. Turn the heat up again and stir well for five minutes

6. Put the meat in the pan and fry it until nice and brown on a slightly higher heat. Make sure it doesn't burn!

7. Now put the tomato puree in the pan and fry briefly.

8. Dissolve the stock cube in 300 ml of hot water and add it to the pan

9. Pour the diced tomatoes into the pan together with the dried marjoram, sugar and a good grind of salt and pepper. Mix the sauce well.

10. Bring to a simmer, stir well and put the lid on the pan. Let simmer for 20 minutes on a low heat.

11. Keep an eye on the pan and stir occasionally so that it does not stick. If it becomes too dry, add some water to the pan.

12. After 20 minutes, add rinsed kidney beans and stir them into the sauce. Return to the pan and let it simmer for another 10 minutes without a lid.

13. Taste and season with salt and pepper if necessary. Don't be too stingy with this.

14. When you are satisfied, turn off the heat and let the chili rest for another 10 minutes.

Serve with a wedge of lime, rice and some vegan creme fraiche!

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