Recipe - Venison Chilli

225 g Dried red kidney beans;
soaked overnight
2 tablespoon Olive oil
4 Onions; finely chopped
4 Garlic cloves; finely
chopped
2 Celery sticks; minced
2 Red chillies; seeded, finely
; chopped
225 g Streaky bacon lardons
1 tablespoon Ground cumin and paprika
1 Heaped tsp ground coriander;
fennel seed,
; cayenne pepper and
; ground black pepper
One half teaspoon Ground cinnamon
1 tablespoon Chopped fresh oregano
1 kg Coarsely ground venison;
(from your butcher)
2 teaspoon Unsweetened cocoa powder;
(optional)
2 400 g can chopped tomatoes
2 Heaped tbsp tomato puree
1 Bay leaf
1 One fourth l Chicken or vegetable stock
Salt; to taste

TO SERVE
Soft flour tortillas
Shredded lettuce
Grated Cheddar
Fresh coriander leaves

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 1015 minutes until the bacon is sizzling and golden. Stir in
the spices and oregano and cook for 12 minutes.

4 Add the venison and cook for 1015 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 22 One half 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.