Venison Chilli with Chocolate

This is my version of the delicious venison chilli described by Sue Lawrence in Episode 3.

Ingredients

• 2 tablespoons vegetable oil

• 500g/1lb2oz venison mince

• 1 large onion, peeled and chopped

• 3 garlic cloves, peeled and chopped

• ½ tsp ground cumin

• ½ tsp ground cinnamon

• ¼ tsp ground allspice

• 1-2 tbsp chipotle chilli paste (or more according to taste)

• 2 tbsp tomato puree

• 150ml/5floz passata

• 1 x 420g tin of kidney beans or black beans, drained

• 1 tsp dried oregano

• 1 tsp salt

• 150ml/5floz dark beer (stout)

• 50ml/2floz port (or more beer)

• 25g/1oz dark chocolate minimum 70%, finely chopped or grated

Suggested garnishes: Guacamole, sour cream, grated cheese and tortilla chips to serve.

Method

1. Heat 1 tbsp on the oil in a large, flameproof casserole over a high heat. Brown the venison mince, breaking up any clumps, then drain on absorbent kitchen paper.

2. Using the same casserole heat the remaining oil over a medium heat. Cook the onion and garlic for around 10 minutes until softened.

3. Add the ground spices, chipotle paste and tomato puree to the pan. Fry for a minute or two before returning the venison to the casserole.

4. Add the passata, beans, oregano, salt, beer and port (if using). Bring up to the boil then simmer for 90 minutes (or cook on low in a slow cooker for 4-6 hours after bringing up to boiling point). Just before serving, stir through the grated chocolate until melted.

5. Serve with steamed white rice and a selection of garnishes.