Venison Chilli

Name: Venison Chilli
Cuisine: American
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 3 tablespoons flour; ½-1 tablespoon cayenne pepper; 2 teaspoons cumin seeds; 2 teaspoons oregano; 1-3 chillies, seeded and finely chopped; 6 cloves garlic, finely chopped; 1 litre (1¾ pints) beef stock; fresh coriander leaves, chopped; 450 g (1 lb) dried red kidney or pinto beans; 450 g (1 lb) dried red kidney or pinto beans; 2 cloves garlic, crushed; 2 kg (4½ lbs) cubed venison, from shoulder or neck; 2 kg (4½ lbs) cubed venison, from shoulder or neck; 2 kg (4½ lbs) cubed venison, from shoulder or neck; 6 tablespoons olive oil; 2 teaspoons salt; 2 tablespoons groundnut oil; 1 large onion, finely chopped; 2 fresh green chillies

Preparation info

Serves
12

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Recipes for venison chilli are frequent in American cookbooks and indeed venison is ideally suited for the spicy flavours of a chilli. The amount of chillies to use depends on what sort of heat you are after. It is nice to serve side dishes of yoghurt, grated cheddar cheese, chopped lettuce, chopped tomatoes and chopped coriander.

Ingredients

For the beans

450 g (1 lb) dried red kidney or pinto beans
2 cloves

Americas
United States
Side dish

Method

Soak the beans in water overnight, covering them with several inches of water. Rinse the beans, then place in a heavy saucepan with 2.4 litres (4 pints) of water and the garlic. Boil for about 3 hours or until beans are tender. Top up with water if necessary. Add the salt and cook a further 10 minutes. Meanwhile fry the onion in the oil until golden, add the chillies and simmer another 10 minut