Venison Chilli

• 15/16 cup red kidney beans Dried, soaked overnight
• 2 tablespoons olive oil
• 4 onions finely chopped
• 4 garlic cloves finely chopped
• 2 celery sticks diced
• 2 red chillies seeded, finely chopped
• 7 15/16 ounces bacon lardons Streaky
• 1 tablespoon ground cumin and paprika
• 1 teaspoon ground coriander fennel seed
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh oregano Chopped
• 2 1/4 pounds venison Coarsely ground, from your butcher
• 2 teaspoons unsweetened cocoa powder optional
• 5 3/8 cups chopped tomatoes
• 2 tablespoons tomato puree
• 1 bay leaf
• chicken stock
• salt to taste
• flour tortillas Soft
• shredded lettuce
• grated cheddar
• coriander leaves Fresh

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, i

red kidney beans, olive oil, onions, garlic, celery, red chillies, bacon, ground cumin, ground coriander fennel, ground cinnamon, oregano, ground, tomatoes, tomato puree, bay leaf, chicken, salt, flour tortillas, shredded lettuce, cheddar, coriander

Taken from www.yummly.com/recipe/Venison-Chilli-1677279 (may not work)