Name: Workbench and Venison Chilli
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp sea salt, extra to taste; ½ tsp unsweetened cocoa powder; 1 × 400 g tin of cannellini or kidney beans, drained and rinsed; 1 tsp dried oregano; 500 g venison mince (you could use beef or lamb); 1 can (330 ml) Workbench IPA; ½ medium yellow onion, finely diced; 1 × 400 g tin of chopped tomatoes; 1 tsp ground black pepper; soured cream, grated cheddar, tortilla chips; 1½ tbsp olive oil; ½ tsp ground coriander; 1 tsp smoked paprika; 1 tbsp mild chilli powder; 1 tsp Worcestershire sauce; 1 tsp chipotle chilli powder; 2 cloves garlic, finely diced; 1 tsp ground cumin; 1 red bell pepper, diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

This recipe is Fyne Ales’ spin on the classic chilli recipe, combining venison from the Achadunan herd of red deer and Fyne Ales’ flagship IPA, Workbench. Marketing director Iain Smith, who provided this recipe, points out that a beer with a strong, hoppy flavour profile, ideally above 5% ABV, works well with the spicy nature of this dish. Workbench IPA was selected because ‘the punchy citrus fruit flavours from the hops bring out the sweet