This is the sort of one pot meal that is going to look past your lack of culinary training (and/or talent) and end up being both tasty and delicious, and ready and raring to impress all your friends.

All it really needs is a little time to simmer away and get sexy. Just like the toothless old barmaid at 2am – give this baby some time and it will be the friend you never thought you had.

This is great with cornbread, rice or potato salad on the side, or in a burrito, on nachos, in taquitos, in a jaffle or hotdog etc, etc.

DEER AND BEER CHILLI CON VENISON

(serves 8)

1 kg venison mince
1 brown onion, diced
5 cloves garlic, chopped
1 – 2 chipotle chilli in adobo (or sub in dried chilli flakes or some kind of fresh chilli if you don’t got chipotle)
1 ½ tablespoons ground cumin
1 teaspoon each dried thyme and dried oregano
½ teaspoon ground cinnamon
1 tablespoon tomato paste
375 ml of your favourite beer
250 ml stock or water
1x 400g tinned tomatoes of some description
2x 400g tins red kidney beans
2 pieces dark chocolate
Vegetable oil
Salt and pepper to season
Grated cheese, fresh or pickled chilli and bread to serve

Get a nice big pot out for this one.
Sauté onion in a little oil until it starts to get soften.
Add venison and a good pinch of salt and pepper and cook out for 5 – 10 minutes or until the moisture has all gone and mince is starting to brown a little. Use a metal spatula to chop and break up the mince as it cooks.
Add a splash more oil to the mince and then add garlic, chilli, herbs, spices and tomato paste. Cook out for a few minutes, stirring regularly to avoid stickage.
Add beer and reduce slightly.
Now add stock or water, tomatoes and beans. Cover and simmer on low heat for an hour or so (add a splash more stock or water if it starts to dry up a little).
Stir through chocolate.
Check seasoning and adjust if necessary.
Get it onto the table with shredded cheese and extra chilli to garnish and a chunk of bread on the side.