Vickys Venison Chilli Con Carne

• 2 tbsp oil
• 2 onions, chopped
• 4 clove garlic, finely chopped
• 900 grams venison mince
• 300 ml red wine
• 800 grams (2 x 400g) canned chopped tomatoes
• 300 ml game / beef stock
• 2 green bell pepper, chopped
• 2 red chillies, finely chopped or add to taste
• 3 tbsp concentrated tomato puree
• 1 tbsp worcestershire sauce
• 1 1/2 tsp unsweetened cocoa powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 400 grams can of kidney beans, drained
• 1 small handful fresh, chopped coriander / cilantro plus extra to garnish
• 800 grams cooked white rice to serve

1. Heat the oil in a saucepan over a medium heat and fry off the onion until softened.
2. Add the garlic and fry a further minute
3. Add the minced venison and brown it off
4. Add in the red wine and bring to the boil for 2 minutes
5. Add in the rest of the ingredients apart from the kidney beans and the fresh coriander / cilantro.
6. Cover, turn the heat to low and let simmer gently for 2 hours, stirring now and again until thickened
7. Add in the kidney beans and fresh coriander and let cook for 10 minutes uncovered
8. Serve over rice with corn tortilla chips on the side and top each portion with a dollop of soured cream.
9. A dairy-free version would be to add a teaspoon of lime juice to 240mls / a cup of coconut cream and let it stand for 5 minutes before serving

oil, onions, clove garlic, red wine, tomatoes, beef stock, green bell pepper, red chillies, tomato puree, worcestershire sauce, cocoa, ground cumin, ground coriander, ground cinnamon, kidney beans, handful, white rice

Taken from cookpad.com/uk/recipes/367839-vickys-venison-chilli-con-carne (may not work)