Venison Chilli

Name: Venison Chilli
Ingredients: 15/16 cup red kidney beans Dried, soaked overnight; 2 tablespoons olive oil; 4 onions finely chopped; 4 garlic cloves finely chopped; 2 celery sticks diced; 2 red chillies seeded, finely chopped; 7 15/16 ounces bacon lardons Streaky; 1 tablespoon ground cumin and paprika; 1 teaspoon ground coriander fennel seed; 1 teaspoon ground cinnamon; 1 tablespoon fresh oregano Chopped; 2 1/4 pounds venison Coarsely ground, from your butcher; 2 teaspoons unsweetened cocoa powder optional; 5 3/8 cups chopped tomatoes; 2 tablespoons tomato puree; 1 bay leaf; chicken stock; salt to taste; flour tortillas Soft; shredded lettuce; grated cheddar; coriander leaves Fresh

22 ingredients

4 steps

Ingredients

15/16 cup red kidney beans Dried, soaked overnight
2 tablespoons olive oil
4 onions finely chopped
4 garlic cloves finely chopped
2 celery sticks diced
2 red chillies seeded, finely chopped
7 15/16 ounces bacon lardons Streaky
1 tablespoon ground cumin and paprika
1 teaspoon ground coriander fennel seed
1 teaspoon ground cinnamon
1 tablespoon fresh oregano Chopped
2 1/4 pounds venison Coarsely ground, from your butcher
2 teaspoons unsweetened cocoa powder optional
5 3/8 cups chopped tomatoes
2 tablespoons tomato puree
1 bay leaf
chicken stock
salt to taste
flour tortillas Soft
shredded lettuce
grated cheddar
coriander leaves Fresh

Directions

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/1.5 pints of the stock. Bring to the boil. 5 Season with salt, reduce the heat and simmer for 2-2 1/2 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, i