Venison chilli

8 servings

Ingredients

QuantityIngredient
225gramsDried red kidney beans; soaked overnight
2tablespoonsOlive oil
4Onions; finely chopped
4Garlic cloves; finely chopped
2Celery sticks; diced
2Red chillies; seeded, finely
; chopped
225gramsStreaky bacon lardons
1tablespoonGround cumin and paprika
1Heaped tsp ground coriander; fennel seed,
; cayenne pepper and
; ground black pepper
½teaspoonGround cinnamon
1tablespoonChopped fresh oregano
1kilogramsCoarsely ground venison; (from your butcher)
2teaspoonsUnsweetened cocoa powder; (optional)
2400 g can chopped tomatoes
2Heaped tbsp tomato puree
1Bay leaf
litreChicken or vegetable stock
Salt; to taste
Soft flour tortillas
Shredded lettuce
Grated Cheddar
Fresh coriander leaves

Directions

TO SERVE

1 Place the beans in a pan with plenty of boiling water and boil fast for 15 minutes.

2 Drain, rinse and put back in the pan with fresh water and simmer for an hour until tender, topping up with boiling water as necessary. Drain and rinse.

3 Heat the oil in a large pan, add the onion, garlic, celery and chillies and cook for 15 minutes until softened and lightly golden. Add the bacon and cook for 10-15 minutes until the bacon is sizzling and golden. Stir in the spices and oregano and cook for 1-2 minutes.

4 Add the venison and cook for 10-15 minutes, stirring until browned. Stir in the cocoa, if using, with the kidney beans, tomatoes, tomato puree, bay leaf and 900ml/1½ pints of the stock. Bring to the boil. 5 Season with salt, reduce the heat and simmer for 2-2½ hours, adding the remaining stock as necessary until completely tender and the venison is covered with juice. Serve at once with the tortillas, lettuce, cheese and coriander, if liked.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.