Chunky venison chilli

This chilli also works well with diced beef. Try serving with some wild rice and Mexican sides, such as homemade guacamole and tomato salsa.

Cooking time: 2 hours Serves: 4

You’ll need:

● 2 tbsp Yorkshire rapeseed oil

● 400g boned shoulder venison, diced

● 1 medium onion, diced

● 1 tbsp ground cumin

● 2 tsp ground coriander

● ¼ tsp chilli powder

● 2 tbsp tomato puree

● 2 cloves garlic, crushed or grated

● 1 green chilli, halved and deseeded

● 1 cinnamon stick

● 400g can chopped tomatoes

● 300ml hot beef stock

● 480g jar roasted peppers, drained and roughly chopped

● 400g can kidney beans, drained and rinsed

● 30g dark chocolate (70% cocoa solids)

● 1 small bunch coriander, roughly chopped, to garnish

● To serve:

● 150ml soured cream

● 1 lime, zested and cut into wedges Method:

1. Preheat the oven to 180°C/160°C fan/gas

4.

2. Heat one tbsp of the oil in a heatproof casserole dish, add the venison, brown and seal the meat for five minutes, then remove from the pan to a bowl with a slotted spoon.

3. Return the pan to a medium heat with the remaining oil, add the onion and continue to cook for five-six minutes, until the onion has softened.

4. Return the meat and juices back into the pan, sprinkle over the dry spices and cook for one minute, until fragrant. Stir in the tomato puree, garlic, chilli halves and cinnamon, and mix well for 30 seconds.

5. Pour in the chopped tomatoes and stock, and bring to a simmer.

6. Cover with a lid, transfer to the middle shelf of the oven and cook for one hour 30 minutes until the meat is tender. Remove the lid, add the roasted peppers and kidney beans and cook for a further 15 minutes.

7. While the chilli cooks, mix the sour cream in a small bowl with the lime zest and season to taste.

8. Remove the chilli from the oven and allow to cool slightly, then stir through the chocolate and garnish with the coriander. Serve with rice, a dollop of zesty lime sour cream, and lime wedges.