Game Meat Monday: Pigeon Chilli

This is my take on the classic chilli con carne using pigeon.

Serves 4-6 people


  • 1 large white onion
  • 3 cloves of garlic
  • 2 red chillies (optional)
  • 600g pigeon mince
  • 1 400g tin of chopped tomatoes
  • 1 400g tin of red kidney beans
  • 1 400g tin of butter beans
  • 1 400g tin of Heinz 5 beans or backed beans
  • 300ml beef stock
  • Worcestershire sauce
  • Tabasco sauce (optional)
  • Salt and pepper


  • 1 tsp mixed herbs
  • 1 tsp onion salt
  • 2 tsp ground cumin
  • 2 tsp crushed chillies (again optional)
  • 3 tsp chilli powder (reduce to 1 if you don’t like heat)


  • Finely chop the onion, garlic and chilli then sweat off in a little oil.
  • Once the onions are translucent add in all the spices and cook for 2 minutes, then transfer to you large cooking pot.
  • Bring the pan back up to heat and add a little oil and cook half of the minced pigeon you’re aiming to get a bit of browning on the mince.
  • Once your at this stage add in a pinch of salt and pepper and a splash of Worcestershire sauce stir then add to the pot containing the onions.
  • Repeat the same process with the other half of the pigeon mice.
  • Now add the tomatoes all the beans and the beef stock to the pot stir and bring to a light simmer.
  • Cook for 2 hours stirring occasionally.
  • Finally taste before serving and season if required with salt, pepper and tabasco
  • Serve with rice