Venison Chilli

Photo: Curt

Ingredients

225 grams Dried red kidney beans, 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

225 grams Streaky bacon lardons

1 tablespoon Ground cumin and paprika

1 Heaped tsp ground coriander, fennel seed

teaspoon Ground cinnamon

1 tablespoon Chopped fresh oregano

1 kg Coarsely ground venison, (from your butcher)

2 teaspoons Unsweetened cocoa powder, (optional)

2 400 g can chopped tomatoes

2 Heaped tbsp tomato puree

1 Bay leaf

lt Chicken or vegetable stock

Salt, to taste

Soft flour tortillas

Shredded lettuce

Grated Cheddar

Fresh coriander leaves

Preparation

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

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.

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.

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