Name: Venison Chilli
Ingredients: 225 g Dried red kidney beans; soaked overnight; 2 tb Olive oil; 4 Onions; finely chopped; 4 Garlic cloves; finely chopped; 2 Celery sticks; diced; 2 Red chillies; seeded, finely; ; chopped; 225 g Streaky bacon lardons; 1 tb Ground cumin and paprika; 1 Heaped tsp ground coriander; fennel seed,; ; cayenne pepper and; ; ground black pepper; 1/2 ts Ground cinnamon; 1 tb Chopped fresh oregano; 1 kg Coarsely ground venison; (from your butcher); 2 ts Unsweetened cocoa powder; (optional); 2 400 g can chopped tomatoes; 2 Heaped tbsp tomato puree; 1 Bay leaf; 1 1/4 l Chicken or vegetable stock; Salt; to taste; Soft flour tortillas; Shredded lettuce; Grated Cheddar; Fresh coriander leaves

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats		Food & drin, Food & drin	8	servings

INGREDIENTS

225	g	Dried red kidney beans; soaked overnight
2	tb	Olive oil
4		Onions; finely chopped
4		Garlic cloves; finely chopped
2		Celery sticks; diced
2		Red chillies; seeded, finely
		; chopped
225	g	Streaky bacon lardons
1	tb	Ground cumin and paprika
1		Heaped tsp ground coriander; fennel seed,
		; cayenne pepper and
		; ground black pepper
1/2	ts	Ground cinnamon
1	tb	Chopped fresh oregano
1	kg	Coarsely ground venison; (from your butcher)
2	ts	Unsweetened cocoa powder; (optional)
2		400 g can chopped tomatoes
2		Heaped tbsp tomato puree
1		Bay leaf
1 1/4	l	Chicken or vegetable stock
		Salt; to taste
		Soft flour tortillas
		Shredded lettuce
		Grated Cheddar
		Fresh coriander leaves

INSTRUCTIONS

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/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, if
liked.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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