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Venison Chilli

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(0)
CATEGORY CUISINE TAG YIELD
Grains More, Simply, Antony 1 servings

INGREDIENTS

55 g Lard or olive oil; (2oz)
2 kg Venison; coarsely minced (4
; 1/4lb)
500 g Streaky bacon cut into 1/2" cubes); (18oz)
1 kg Onions finely diced; (2 1/4lb)
1 tb Garlic; finely diced
3 Sticks celery; finely diced
4 Red chilies; finely diced
1 Bay leaf
2 tb Groound cumin
1 tb Ground coriander
2 tb Oregano leaves
1 1/2 tb Paprika
1 tb Fennel seeds
1 tb Cayenne pepper
1 tb Unsweetened cocoa powder
1 ts Powdered cinnamon
2 400 g; (14oz) tins chopped
; tomatoes
Stock as required
2 tb Tomato puree
1 tb Ground black pepper
500 g Dried red kidney beans; soaked overnight
; (18oz)
1 Handful coriander leaves
1 Handful coriander leaves

INSTRUCTIONS

Heat the lard in a saucepan, and brown the ground venison. Work in batches
if necessary, and set aside. Fry the bacon until golden then add the onion,
garlic, celery, chili, herbs, and spices (down to the cayenne). Sweat until
softened and brown. Return the meat to the pan and add all the remaining
ingredients except for the beans and coriander leaves. Cover and simmer for
1
1/2    hours over a low heat.
Add the drained beans, and cook for a further 1 - 1 1/2 hours or until the
beans are tender, keeping them covered with juices. Alternatively, after 2
1/2 hours, add 3 drained 400g (14oz) tins of red kidney beans and cook for
15 minutes or until hot.
Fold in the coriander leaves just before serving. Serve with chopped red
onions, guacamole, soured cream and taco chips.
Converted by MC_Buster.
Per serving: 2565 Calories (kcal); 54g Total Fat; (19% calories from fat);
467g Protein; 34g Carbohydrate; 1700mg Cholesterol; 1274mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 64 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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