Smoky Wild Venison Chilli

Ingredients

• 600 g wild venison mince
• 15 ml rapeseed oil
• 180 g onion, chopped
• 200 g red pepper, diced
• 2 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp mild chilli powder
• 25 g tomato purée
• 400 g tinned chopped tomatoes
• 300 ml low-salt beef stock
• 400 g tin kidney beans, drained and rinsed (about 240 g drained)
• 250 g dried long-grain rice
• 100 g plain yoghurt
• 10 g coriander, chopped
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oil in a large saucepan. Cook the onion and pepper for 7 minutes over a medium heat, then add the garlic for 1 minute.

2. 2

   Add the mince, turn the heat up slightly and cook for 8 minutes, breaking it into small pieces until browned and without pink patches.

3. 3

   Stir in the paprika, cumin, chilli powder and tomato purée. Cook for 1 minute, then add the tomatoes, stock, salt and pepper. Bring to a bubble and simmer gently for 20 minutes.

4. 4

   Stir in the kidney beans and simmer for another 10 minutes. Meanwhile, cook the rice in a separate saucepan according to its packet instructions, then drain if necessary.

5. 5

   Stir the chilli thoroughly and check its centre in several places with a clean food thermometer. It must be piping hot, with no pink mince, and reach at least 70°C for 2 minutes. Add a splash of hot water if it has become too thick.

6. 6

   Serve the chilli over the rice with a spoonful of yoghurt and the chopped coriander. Keep the yoghurt separate from any portions you plan to store.