Name: Venison chilli
Total time: 3 h 30 min
Yield: 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

A wooden table is topped with a black bowl. In the bowl is white rice with chilli con carne and green coriander leaves

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.