Venison Chilli
By: Andie Mitchell
Published: Sunday, February 14, 2010 - 8:13am

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

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

Comments:
The Yum Factor

I would never have thought to use venison in Chilli. What a great idea. I might just give that a go.