Venison chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 of each dried chipotle and guajillo chillies
- 1 tbsp olive oil
- 750g venison shoulder, cut into chunky pieces
- 2 onions, finely chopped
- 1 of each red and green peppers, cut into chunks
- 6 cloves garlic, finely chopped
- 1 cinnamon stick
- 1 tbsp ground cumin
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 2 x 400g tins kidney beans, drained and rinsed
- 50g dark chocolate, finely grated
- basmati rice, to serve
- soured cream, lime wedges and coriander leaves, to serve
Method
- STEP 1
Put the dried chillies into a small bowl and pour over enough just- boiled water to cover the chillies. Soak for 15 minutes, then drain well, cut open each chilli and discard the stems and seeds.
- STEP 2
Heat the olive oil in a large casserole over a medium-high heat and season the venison well. Fry, in batches, for 5-6 minutes or until really browned, then use a slotted spoon to scoop out onto a plate.
- STEP 3
Turn down the heat slightly and tip in three-quarters of the onions and peppers with a pinch of salt, and cook gently for 10 minutes until softened. Add the garlic and cook for 1 minute, then add the chillies, cinnamon, cumin and tomato purée, and cook for another minute.
- STEP 4
Return the venison to the pan and tip in the tomatoes and a full tin of water. Season generously, bring to the boil then reduce to simmer, put on a lid and cook gently for 2 hours.
- STEP 5
Remove the lid, add the beans and cook gently for another hour until thickened and the venison is very tender. Stir in the chocolate, then season.
- STEP 6
Spoon into bowls and serve with rice, soured cream, lime wedges, coriander leaves and the remaining chopped onions.